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Spinach Chickpea Pesto Steak Wraps

Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 37 minutes
Course Main
Cuisine Fusion
Servings 4 wraps

Equipment

  • 1 Grill pan or skillet
  • 1 Blender or Food Processor
  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Tongs
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 pound flank steak trimmed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil for steak
  • 4 large flour tortillas warmed
  • 2 cups baby spinach loosely packed
  • 1 cup cherry tomatoes halved
  • 1/4 small red onion thinly sliced
  • 1/2 avocado avocado sliced, optional
  • 1/2 cup feta cheese crumbled, optional
  • 1 cup canned chickpeas drained and rinsed
  • 1 cup fresh basil leaves packed
  • 1 cup baby spinach packed
  • 1/3 cup Parmesan cheese grated
  • 1/3 cup toasted pine nuts or walnuts
  • 1 small garlic clove minced
  • 1/2 lemon lemon juiced
  • 1/3 cup extra-virgin olive oil for pesto
  • 1/8 teaspoon red pepper flakes optional
  • 1/4 teaspoon kosher salt for pesto
  • 2 tablespoons water as needed

Instructions
 

  • Pat the flank steak dry, rub with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper, and let it sit at room temperature while you make the pesto.
  • In a blender, combine basil, spinach, Parmesan, pine nuts, garlic, lemon juice, red pepper flakes, and 1/4 teaspoon kosher salt, then pulse to combine.
  • With the blender running, stream in 1/3 cup extra-virgin olive oil until smooth, adding up to 2 tablespoons water to loosen to a spoonable consistency.
  • Heat a grill pan over medium-high until hot, then sear the steak for 4–6 minutes per side for medium-rare or to desired doneness.
  • Transfer the steak to a board, sprinkle with remaining 1/2 teaspoon kosher salt, and rest for 5 minutes.
  • Slice the steak thinly against the grain into bite-size strips.
  • In a bowl, toss chickpeas with 2 tablespoons of the pesto to coat.
  • Warm tortillas briefly in a dry pan or microwave until pliable.
  • Spread 1–2 tablespoons pesto over each tortilla, then layer spinach leaves, chickpeas, steak slices, cherry tomatoes, red onion, avocado, and feta.
  • Roll each tortilla tightly into a wrap, tucking in the sides, and slice in half to serve.

Notes

For juicier steak, choose flank or skirt and avoid overcooking; a quick sear and proper 5-minute rest keeps it tender. If grilling outdoors, preheat to high and oil the grates to prevent sticking. You can swap basil with more spinach or arugula for a peppery twist and use walnuts or almonds if pine nuts aren’t available. Make the pesto up to 3 days ahead and refrigerate with a thin oil layer on top to prevent browning, or freeze in portions. Warm tortillas are less likely to tear, and a light pesto base helps the fillings adhere. Add pickled onions or a squeeze of lemon for brightness, and adjust heat with extra red pepper flakes.
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