Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.
Nutrition information per serving: 340 Calories; 144 Calories from fat; 16g Total Fat (3 g Saturated Fat; 9 g Monounsaturated Fat;) 49 mg Cholesterol; 410 mg Sodium; 25 g Total Carbohydrate; 3.7 g Dietary Fiber; 30 g Protein; 4.1 mg Iron; 8.7 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.6 mg Zinc; 30.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Filed Under:Burgers, Sandwiches & Wraps