Crispy Steak & Fry Wrap with Pickle-Carrot Slaw

Protein: 50g

Carbs: 55g

Fat: 18g

Ingredients

1. Preheat your oven or air fryer to 425°F (220°C).
2. Place 120 g frozen french fries in the rotating drum of your air fryer. Cook until golden and crisp, approximately . No need to shake.
3. Pat the 150 g filet mignon dry with paper towels. Season all sides evenly with some salt and some black pepper.
4. Heat a skillet over medium-high heat. Add 1 tsp butter and allow it to melt and slightly brown. Place the steak in the skillet and sear for on each side, aiming for an internal temperature of 130–135°F (54–57°C) for medium-rare. Remove the steak from the skillet and let it rest for . Then, slice thinly against the grain to ensure tenderness.
5. Slice 30 g pickle into thin half-moons.
6. Shred 30 g carrots using a box grater or julienne peeler.
7. In a bowl, combine the sliced pickles and shredded carrots. Add a splash of pickle brine to enhance the tangy flavor and toss to combine. This creates a quick, flavorful slaw.
8. Warm two 2 item low carb tortillas from mission in a dry skillet over medium heat for , until pliable and lightly toasted.
9. Assemble each wrap by layering sliced steak, a portion of crispy fries, and a generous helping of the pickle-carrot slaw onto the warmed tortillas.
10. Wrap each tortilla tightly to encase the fillings. Place the wraps seam-side down in the skillet or a sandwich press, cooking for until the exterior is golden brown and crisp.

1. Preheat your oven or air fryer to 425°F (220°C).
2. Place 120 g frozen french fries in the rotating drum of your air fryer. Cook until golden and crisp, approximately . No need to shake.
3. Pat the 150 g filet mignon dry with paper towels. Season all sides evenly with some salt and some black pepper.
4. Heat a skillet over medium-high heat. Add 1 tsp butter and allow it to melt and slightly brown. Place the steak in the skillet and sear for on each side, aiming for an internal temperature of 130–135°F (54–57°C) for medium-rare. Remove the steak from the skillet and let it rest for . Then, slice thinly against the grain to ensure tenderness.
5. Slice 30 g pickle into thin half-moons.
6. Shred 30 g carrots using a box grater or julienne peeler.
7. In a bowl, combine the sliced pickles and shredded carrots. Add a splash of pickle brine to enhance the tangy flavor and toss to combine. This creates a quick, flavorful slaw.
8. Warm two 2 item low carb tortillas from mission in a dry skillet over medium heat for , until pliable and lightly toasted.
9. Assemble each wrap by layering sliced steak, a portion of crispy fries, and a generous helping of the pickle-carrot slaw onto the warmed tortillas.
10. Wrap each tortilla tightly to encase the fillings. Place the wraps seam-side down in the skillet or a sandwich press, cooking for until the exterior is golden brown and crisp.