Sautéed Beef and Vegetable Wrap with Spicy Aioli

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender strips of beef sautéed with bell peppers and onions, wrapped in a soft tortilla with spicy aioli for a flavorful handheld meal. This Mexican-inspired sandwich and wrap recipe, ready in about 20 minutes, pairs flank steak, red bell pepper, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, thinly sliced flank steak
• 1 medium, sliced into strips red bell pepper
• 1 small, thinly sliced yellow onion
• 2 tbsp olive oil
• 2, minced garlic cloves
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large flour tortillas
• 3 tbsp mayonnaise
• 1 tbsp sriracha sauce
• 2 tbsp, chopped fresh cilantro
• 2, for serving lime wedges

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Instructions

1. Step 1: In a large skillet, heat 2 tbsp olive oil over medium-high heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 8 oz thinly sliced flank steak, 1 medium sliced red bell pepper, and 1 small thinly sliced yellow onion to the skillet. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp cumin. Sauté for 6-8 minutes, stirring occasionally, until the beef is browned and vegetables are tender-crisp.
3. Step 3: In a small bowl, mix 3 tbsp mayonnaise with 1 tbsp sriracha sauce and 2 tbsp chopped cilantro to create a spicy aioli.
4. Step 4: Warm 2 large flour tortillas in a dry skillet for 20 seconds per side until pliable. Spread about half of the spicy aioli on each tortilla, then divide the beef and vegetable mixture evenly between them.
5. Step 5: Roll up each tortilla tightly, cut in half if desired, and serve immediately with 2 lime wedges for squeezing over the wraps.