1 lb top sirloin steak (thinly sliced)
Salt and pepper (to taste)
1 tablespoon vegetable oil
4 slices pepper jack cheese
2 cups shredded romaine lettuce
4 (10 inch) wheat tortillas
½ cup mayonnaise
2 teaspoons ketchup
1 tablespoon cream-style horse radish sauce
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1 pinch cayenne pepper
Pico de Gallo-
2 plum tomatoes (seeded and diced)
½ small white onion (finely chopped)
1 jalapeno pepper (seeded and chopped)
¼ cup fresh cilantro (chopped)
½ tablespoon fresh lime juice
salt (to taste)
To prepare the southwest sauce—in a medium bowl whisk together mayonnaise, ketchup,
horseradish sauce, paprika, salt, oregano, black pepper, and cayenne pepper.
Cover and refrigerate until needed.
To prepare the pico de gallo—in a small bowl combine tomatoes, onion, jalapenos and cilantro.
Add the lime juice and salt. Mix well. Cover and refrigerate for 1 hour or until needed.
Heat oil in a large skillet over medium high heat.
Season with steak slices with salt and ground black pepper.
Add the steak to the pan and cook while stirring until the steak is fully cooked.
Spread a thin layer of southwest sauce down the center of a tortilla
(leaving about 1 to 2 inches from the sides without sauce).
Place a slice of pepper jack cheese in the center of the sauce.
Place ¼ of the steak on top of the cheese.
Place some shredded lettuce over the steak and some pico de gallo over the lettuce.
Bring the sides toward the center of the filling.
Fold the bottom of the tortilla up over the filling and continue to roll until the wrap closes.
Repeat with remaining tortillas.