Grilled Steak Wraps with Mushrooms and Rosemary

This recipe serves:  1 2 4

1 top sirloin steak, about 4 ounces
salt to taste
freshly ground black pepper
2 tablespoons cream cheese, low-fat whipped
2 teaspoons chopped, sweet onion
2 teaspoons freshly chopped rosemary
1/4 teaspoon olive oil, or non stick cooking spray
1 button mushroom, sliced
1 large flour tortillas
1 large lettuce leaf (green leaf, bibb or romaine), shredded
For the grilled steak:
1. Preheat the grill to high.

2. Season the steak with salt and pepper. Cook on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steak to a cutting board and slice on the bias.

For the wrap:
3. Meanwhile, in a small mixing bowl, combine the cream cheese, onion and rosemary.

4. Heat the olive oil in a non-stick skillet to a medium high heat. Cook the mushroom slices until golden brown, about 3-4 minutes.

5. Lay out the tortilla on a work surface in front of you. Spread the cream cheese mixture in the center of the tortilla. Place the lettuce and mushrooms on the tortilla, top with a few slices of of steak. Tightly roll the tortilla into a cylinder ending with the seam on the bottom.

6. Slice the wrap on the diagonal and serve.

Serving Size: 1 wrap

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