• Recipes
• Second course
• Steaks
• Southwestern steak, corn, and black bean wraps

This recipe was part of the lunch box chronicles and came with an article entitled "Grill once, eat twice". From Cooking Light July 2005 (p208) by Barbara Seelig Brown. It's a two-part recipe, the first (cooking a basic flank steak) is the primary ingredient for a 1/2 dozen wraps, salads and sandwich meals that get me through the summer months. The sandwiches are filling enough to serve with a green salad for dinner.

Oct. 1, 2021, 11:50 a.m.

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