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starbucks steak and egg wrap

Steak and Egg Breakfast Wrap with Tomatillo Salsa

Author: Heidi Boortz
Servings : 8


Steak and Eggs

  • 2 lbs sirloin steak
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 16 egg
  • 8 each 100% whole grain soft flour tortilla
  • unsalted butter

Tomatillo Salsa

  • 1 lb tomatillos stemmed
  • 2 Tbsp bottled minced garlic
  • 1/2 cup red onion cut into chunks
  • 1/2 cup cilantro
  • 1/2 jalapeno seeded
  • 2 Tbsp lime juice
  • 1 tsp kosher salt


Steak and Eggs

  • Preheat grill over medium heat. Pat steak dry and sprinkle with salt and pepper. Grill 4 minutes per side or until steak has reached desired doneness. Let stand 5 minutes. Slice thinly. Set aside.
  • While steak is cooking, add butter to large skillet. Add eggs. Stir immediately to scramble, and cook, stirring occasionally, until eggs are cooked, about 5 minutes.

Tomatillo Salsa

  • Combine all salsa ingredients in a food processor. Process until smooth.


  • Wrap tortillas in one stack between two damp paper towels. Warm tortillas in microwave one minute.
  • Fill each tortilla with 1/8 the eggs and a few slices steak. Drop a line of tomatillo salsa over eggs and steak. Roll tortilla around filling. Serve immediately, or wrap in plastic wrap and freeze. To reheat, unwrap and microwave 1 minute to 1 1/2 minutes on high.


For gluten free, use gluten free whole grain wraps.
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