Ingredients
1½tbspolive oil
1tbspred wine vinegar
1½tspgarlic,crushed
1tsporegano,dried
½tspkosher salt
½tspfreshly ground black pepper
¾lbflank steak
¾cupfat free Greek yogurt
1smallcucumber
2tbspfresh mint leaves,chopped
1smallyellow bell pepper
1smallorange bell pepper
1largeonion
4whole wheat sandwich wraps with rosemary
8romaine lettuce leaves
Preparation
In a small cup, combine 1 tablespoon of the oil, vinegar, 1 teaspoon of the garlic, oregano, and salt and pepper; brush over flank steak and let marinate on a plate at room temperature 10 minutes.
Meanwhile, heat a stovetop grill pan over medium heat. In a small bowl, stir together yogurt, cucumber, mint, and the remaining garlic, salt, and pepper until blended.
Grill steak 6 to 7 minutes per side or until the internal temperature registers 140 degrees F on an instant-read thermometer, for medium-rare. Transfer to a cutting board and let rest 5 minutes.
While steak is grilling, heat remaining oil in a large nonstick skillet over medium-high heat. Add peppers and onions and sauté 8 minutes or until crisp-tender.
Thinly slice steak across the grain. Top each wrap with 2 lettuce leaves, steak, peppers, onions, and some yogurt sauce. Roll wraps around filling. Wrap souvlakis in parchment or foil.
