Gingery Asian Steak Wraps

Gingery Asian Steak Wraps


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These Asian steak wraps are a perfect example of my “use those leftovers” philosophy. Originally, the steak in this Asian wrap came from last night’s dinner. This dish is perfect for a quick lunch. The basic recipe works just as well with leftover chicken, pork or salmon.

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Serving Size / Yield

4 servings


  • 12 oz. top sirloin steak
  • ½ C. low fat Asian dressing, I prefer Newman's Own Organic Low Fat Asian dressing
  • ½ medium cabbage, thinly shredded
  • 4 large scallions, thinly sliced
  • ½ C. carrots, thinly sliced
  • 1 C. broccoli florets, finely chopped
  • 1 clove garlic, minced
  • 1 Tbs. ginger, minced
  • 2 Tbs. rice vinegar
  • ½ Tbs. garlic oil
  • 1 tsp. sesame oil
  • 1 tsp. honey
  • 1 pinch red pepper
  • 4 large whole-wheat tortillas

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Combine Asian dressing and steak in a large Ziploc bag. Marinade for 4 hours or overnight.

To make slaw dressing, combine 1/2 tablespoon garlic oil, sesame oil, rice vinegar, honey, garlic, ginger and red pepper in a small bowl.  Combine cabbage, scallions, carrots, and broccoli in a large bowl, and toss with slaw dressing. Set aside for 30 minutes.

Remove steak from the marinade, and grill over medium heat. Depending on how hot your grill is, how thick your steaks are, and how well you like them cooked, this could take approximately 4 - 8 minutes per side. Remove the steak from the grill and allow steak to rest for 5 minutes. Thinly slice steak. Top tortillas with Asian slaw and steak slices.

Yield: 4 main dish servings.

Amount Per Serving: Calories: 394, Total Fat: 13.62g, Cholesterol: 39mg, Sodium: 714mg, Total Carbs: 39.40g, Dietary Fiber: 4.25g, Sugars: 6.74g, Protein: 25.64g, Weight Watchers Points 8

Shared by Kristi Rimkus at

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