These wraps combine juicy steak, spicy jalapeños, and a creamy three-cheese filling in a high-protein, low-carb package.
Servings: 4 wraps
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
Steak
1½ lb (680 g) flank steak, thinly sliced against the grain
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Creamy Jalapeño Popper Filling
4 oz (115 g) reduced-fat cream cheese, softened
1 cup low-fat cottage cheese, blended smooth
½ cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
2–3 jalapeños, finely diced
2 green onions, sliced
1 clove garlic, minced
Wraps
4 high-protein or keto tortillas (8–10 g protein each)
Optional Toppings
Chopped cilantro
Extra jalapeños
Hot sauce
Diced avocado
Instructions
- Make the Filling
In a bowl, combine:
Cream cheese
Blended cottage cheese
Cheddar
Mozzarella
Jalapeños
Green onions
Garlic
Mix until smooth and creamy.
- Cook the Steak
Toss steak with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
Heat a cast-iron skillet over high heat.
Sear steak for 2–3 minutes per side until browned and cooked to your preferred doneness.
Remove from heat and let rest for a few minutes. - Assemble the Wraps
Warm tortillas briefly to make them pliable.
Spread about ¼ of the jalapeño popper mixture onto each tortilla.
Add steak slices.
Roll tightly into wraps. - Crisp the Wraps
Place wraps seam-side down in the hot skillet.
Cook 1–2 minutes per side until golden and crisp. - Serve
Slice in half and garnish with cilantro, extra jalapeños, or hot sauce.
Approximate Nutrition (Per Wrap)
Using high-protein tortillas:
Calories: 500–550
Protein: 45–50 g
Net Carbs: 8–12 g
Fat: 25–30 g
Extra-High-Protein Version (55–60 g per Wrap)
Use 2 lb (900 g) flank steak instead of 1½ lb.
Increase cottage cheese to 1½ cups.
Add 1 scoop (25–30 g) unflavored whey isolate to the cheese mixture.
Choose tortillas with 12–15 g protein each.