Nutrition Facts
| Serving Size | 1 |
| Calories | 230 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Sodium | 785.5 mg |
| Total Carbohydrate | 9.5 g |
| Dietary Fiber | 1.5 g |
| Protein | 25.5 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Teriyaki sauce | ¼ cup |
| Orange juice | ¼ cup |
| Sesame oil | 1 teaspoon |
| Garlic clove, minced | 1 |
| Flank steak, visible fat removed | ½ pound |
| Carrots, shredded | ½ cup |
| Cucumber, peeled and thinly sliced | ½ cup |
| Bibb lettuce, leaves separated | ½ head |
Directions
- In a small bowl, combine Teriyaki sauce, orange juice, sesame oil, and garlic. Reserve 2 tablespoons of the marinade and place the rest in a resealable plastic bag. Place the flank steak in the bag, gently toss around to coat, and then marinate in the refrigerator for 30 minutes.
- Prepare grill. Place steak on grill and cook for 6-8 minutes on each side. Transfer to a cutting board and let rest for 5-10 minutes. Slice steak across the grain into several thin strips.
- Place steak strips, carrots, and cucumbers into lettuce leaves. Drizzle with reserved sauce, wrap, and enjoy.
Exchanges
3.5 lean meats; 1.5 vegetables
Side Suggestions: Spanish Rice
Prepare according to package directions.