Steak, Egg and Bacon Wrap

Steak, Egg and Bacon Wrap
24 servings, 1 wrap (2 halves) each


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened - -
A.1. Original Sauce - -
green onions, chopped - -
beef skirt steaks - -
eggs - -
salt and black pepper - -
spinach-flavored tortillas (10 inch) - -
shredded cheddar cheese - -
tomatoes, small dice - -


BEAT cream cheese and steak sauce until well blended. Refrigerate until ready to use.

COOK bacon, in batches, in large skillet until crisp. Drain bacon, reserving 1/4 cup of the drippings (or 2 Tbsp. of the drippings for trial recipe) in skillet. Reserve remaining drippings for later use. Add onions to skillet; saute 2 to 3 min. or until tender. Set aside.

GRILL steaks on medium-high heat 3 to 4 min. on each side or until medium doneness (160ºF). Let stand 2 min.; cut across the grain into thin slices.

FOR each serving: Heat 1 Tbsp. of the reserved bacon drippings in small skillet on medium-high heat. Beat 2 eggs; add to skillet. Cook until set, stirring occasionally. Season with salt and black pepper.

SPREAD 1 tortilla with 2 Tbsp. of the cream cheese mixture; top with eggs; 2 Tbsp. each cheddar, onions and tomatoes; 2 bacon slices and 2-1/2 oz. steak. Roll up tightly. Cut diagonally in half to serve.

Kraft Kitchens Tips

Substitute Monterey Jack cheese for the Cheddar cheese.
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