Roja Chile-Grilled Ranch Steak Wrap
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Carved slices of red chile-seasoned ranch filet, applewood-smoked bacon, pepperjack cheese, avocado, spicy jalapeño mayonnaise, fresh shredded lettuce, and tomato wrapped in a warm flour tortilla.
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Quantity |
Method |
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Arrange the ranch filets in a single layer on a parchment-lined sheet pan. Cover completely and slack in the cooler between 32° and 36°F prior to use.
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Red Chile Grilled Ranch Steak - (Approximate Yield: 42 oz., 12 each 3 1/2 oz. portions)
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IBP® 4 oz. Ranch Steak, Marinated (#15342-1208) |
12 each |
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Ancho chile powder dried
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6 tbsps |
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Brown sugar
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2 tbsps |
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Kosher salt
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1-1/2 tsps |
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Garlic fresh minced
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1-1/2 tsps |
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Cumin ground
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1 tsp |
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Black pepper coarse ground
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1 tsp |
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Light olive oil
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1-3/4 oz |
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1 tsp |
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Red Chile Grilled Ranch Steak
1. Combine the ancho chile powder, brown sugar, salt, garlic, oregano, cumin, and black pepper in a bowl and stir to blend.
2. Brush the steaks evenly with the olive oil. Season the steaks evenly with the spicy mixture.
3. Cover and hold at or below 40°F.
4. Grill the seasoned steaks on a preheated open-flame grill set to medium-high heat for 3 to 4 minutes per side or until internal temperature reaches 145°F.
5. Transfer to another container. Cover and hold hot above 135°F. (Do not hold longer than 30 minutes.) |
Spicy Jalapeño Mayonnaise - (Approximate Yield: 9 oz., 12 each 3/4 oz. portions)
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Mayonnaise commercially prepared
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9 oz |
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Jalapeno pepper fresh roasted peeled seeded diced
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1 tbsp |
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Spicy Jalapeño Mayonnaise
1. Combine the mayonnaise and the jalapeños in the bowl of a food processor and purée until smooth.
2. Transfer to another container. Cover and hold at or below 40°F. |
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To Assemble
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To Assemble a Single Serving
1. Place 1 tortilla on a flat work surface. Spread 1 1/2 tablespoons of the spicy jalapeño mayonnaise (see recipe) ove rthe center of the wrap. Layer 1/2 ounce of the shredded romaine lettuce, 3 slices of the tomato, 2 slices of the bacon, and 2 slices fo the pepperjack cheese down the center of the wrap.
2. Thin-slice 1 red chile grilled ranch steak (see recipe) and arrange over the cheese. Top with 4 slices of the avocado, and fold closed. |
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Serving size: 11 1/2 ounces
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Build-at-a-Glance
1 Flour tortilla wrap
3/4 oz. Spicy jalapeño mayonnaise
1/2 oz. Shredded romaine lettuce
3 Tomato slices
2 Bacon slices
2 Pepperjack cheese slices
3 1/2 oz. Red chile grilled ranch steak slices
4 Avocado slices |
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Nutrition Facts
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Serving Size:
(312g)
- Servings Per Container:
- Amount Per Serving
- Calories
320
Calories from Fat
160
% Daily Value*
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26%
Total Fat
17g
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17
%Cholesterol
50
mg
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50
%Sodium
1210
mg
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9
%Total Carbohydrate
26
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Vitamin C
40
%Vitamin A
25
%
Iron
10
%Calcium
30
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.