🌯Steak and Chicken Salad Wraps🌯

Today I would like to introduce you to a delicious recipe - Steak and Chicken Salad Wraps.

• Divide the soy sauce, fresh lime juice, chopped cilantro, chopped onions, and Monument Grills Beef seasoning between two containers, one for the chicken and one for the steak. Cover and marinate both in the fridge for 24 hours, and use separate utensils for raw and cooked meat.

 

• Preheat your Monument Grills to medium-high heat. Grill the chicken and carne asada until fully cooked. Let rest for a few minutes before slicing.

 

• Heat up the low carb tortillas in a separate pan until lightly browned.

 

• Slice the steak and chicken into thin strips and set aside.

 

• On each tortilla, add a handful of salad mix, a few slices of tomato, and some of the sliced steak and chicken.

 

• Drizzle some balsamic vinaigrette dressing over the top of the meat and vegetables.

 

• Fold the tortilla in half and slice in half before serving.

 

👨‍🍳👨‍🍳Tips:

 

• If you don't have a Monument Grills, you can use a regular grill or a pan on the stovetop to cook the meat.
• To make the wraps even more filling, you can add other vegetables such as sliced bell peppers, cucumber, or avocado.
• Make sure to let the meat rest for a few minutes after cooking to keep it juicy and tender.If you prefer a spicier flavor, you can add some hot sauce or sliced jalapeños to the wraps.

 We strongly recommend using D405 to prepare this dish.