Ingredients
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1/4 cup A.1. Original Sauce, divided
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1 tablespoon extra virgin olive oil
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1/2 teaspoon granulated garlic
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1/2 teaspoon thyme leaves
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8 ounces sirloin steaks
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2 eggs, cracked and whisked
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2 pinches sea salt
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1/2 teaspoon red pepper flakes
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1 tablespoon butter
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4 low-carb garden veggie wraps
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1/4 cup mayonnaise
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1/2 cup fresh spinach leaves
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4 cherry tomatoes, sliced
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2 ounces goat cheese
Instructions
- Combine 1/2 A.1. Sauce with olive oil, garlic and thyme leaves in a small mixing bowl. Brush both sides of steak with sauce.
- Heat up non-stick skillet to medium high heat. Cook steak for 3-4 minutes on each side until desired doneness. Remove and rest for 5 minutes. Slice thin slices against the grain.
- Meanwhile, whisk eggs in small mixing bowl. Add salt and pepper flakes, mix well. Meanwhile heat up non-stick skillet to medium heat, add butter. Scramble eggs to a minute or so until desired doneness.
- Combine remaining A.1. sauce and mayonnaise in a small mixing bowl.
- Place wraps on flat surface. On the bottom 1/3 of wraps spread A.1. and mayonnaise mixture followed by spinach leaves, scrambled eggs, tomatoes, goat cheese and steak slices. Fold in corners of wrap and roll like a burrito. Wrap in plastic wrap or parchment paper until ready to serve.