6 each 12" Chipotle Chile Wraps (10253)
6 oz. vol. Soy and Sriracha Aioli, see related recipe
8 oz. vol. Sweet and Spicy Mirin Vinaigrette, see related recipe
12 oz. wt. Marinated Flank Steaks , see related recipe
2 tsp. Canola Oil
1 Tbsp. Fresh Ginger , minced
2 tsp. Fresh Garlic , minced
2 cups Broccoli Slaw
3 cups naturel Wild Red Whole Grain Rice Blend (Uncle Bens), prepared
3 cups Baby Spinach Leaves
4 oz. vol. Green Onions , thinly sliced
10 oz. vol. Broccoli Florets, blanched and chopped
1.) Place 1 Tbsp of ginger, 2 tsp. of garlic, broccoli slaw, wild red whole grain rice, baby spinach leaves, green onions and broccoli florets together in a mixing bowl with sweet and spicy mirin vinaigrette. Combine all ingredients together and marinate refrigerated at least 2 hours to allow flavors to develop.
2.) When ready to assemble wraps, place 2 tsp. of canola oil in wok set over medium high heat. Add flank steak and cook until meat begins to caramelize on the outside and cooked until desired doneness. Set aside.
3.) Heat Chipotle Chile tortillas and place on work surface.
4.) Spread each tortilla with 1 oz. of soy and sriracha aioli.
5.) Place 10 oz. of broccoli rice salad in center of each wrap.
6.) Top each salad with 2 oz. of sliced flank steak and roll to close.
7.) Cut in half on a bias to serve.
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