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Steak fajita lettuce wraps with New Mexican chile salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Steak fajita lettuce wraps with New Mexican chile salsa

Soy-Free, Dairy-Free, Paleo, Gluten-Free

2 Servings, 610 Calories/Serving

20 – 35 Minutes

Steak fajita wraps go paleo with sturdy green leaf lettuce leaves to hold crisp vegetables and New Mexican chile salsa.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces top sirloin steak strips
  • 1 organic yellow onion
  • 1 organic green or other bell pepper
  • Fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
  • 1 head organic green leaf lettuce
  • 2 or 3 organic radishes (about 2 ounces total)
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket New Mexican chile salsa (EVOO - fresh garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)

Chef's Tip

When working with delicate fresh herbs such as cilantro, it’s always best to chop them as close to serving as possible to prevent wilting or browning.

Nutrition per serving

Calories: 610, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 27g, Polyunsaturated Fat: 3g, Saturated Fat: 10g (50% DV), Cholesterol: 105mg (35% DV), Sodium: 550mg (23% DV), Carbohydrates: 20g (7% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Sear the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the steak browns, prepare the vegetables.

2

Prep the vegetables

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.

3

Cook the vegetables; finish the steak

In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bell pepper and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the fajita spice blend and the steak and any accumulated juices and cook, stirring occasionally, until the vegetables are tender and the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat and season to taste with salt and pepper.
While the vegetables and steak cook, prepare the remaining ingredients.

4

Prep the remaining ingredients

  • Trim the root end from the lettuce; separate the leaves.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Coarsely chop the cilantro.

5

Serve

Transfer the lettuce leaves to individual plates. Top with the steak and vegetables, radishes, New Mexican chile salsa, and cilantro and serve.

Kids Can!

  • Measure the onion.
  • Separate the lettuce leaves.
  • Help assemble the wraps.

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