Teriyaki Steak Wraps

Kelly Williams


These are wonderful! The asian flavors of sesame oil, rice vinegar, ginger and teriyaki all rolled up together are just heaven!

(Old photo by me)

pinch tips: How to Use a Meat Thermometer





15 Min


5 Min


4 cups
shredded coleslaw mix
3 Tbl.
chopped fesh parsley
2 Tbl.
rice vinegar
2 Tbl.
vegetable oil
2 Tbl.
sesame oil
3/4 tsp.
ground ginger
1 1/2 lbs.
lean boneless top round steak, cut into thin small strips across/against the grain
1/4 cup
teriyaki sauce
flour tortillas, 7-8" round size

Directions Step-By-Step

In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight. The next day, in medium bowl, combine first 6 ingredients. Mix well, set aside. In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference. *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully. Place a fourth or less of the meat down center of each tortilla. Top each with a fourth or less of cole slaw mixture. Roll up and enjoy with *more teriyaki sauce for dipping!

About this Recipe

Regional Style: Asian
Other Tag: Quick & Easy
Hashtags: #teriyaki, #wraps