Today (finally) for the first time in I can’t remember how long I took the time to make myself up something tasty for dinner.
After going through an absolutely horrendous move and experiencing 9 days of the absolute worst customer service experience of my life, I figured I could use a little red meat in my life. Am I right?
A Cooking Light recipe for Beef Tenderloin with Horseradish Chive sauce caught my eye recently, and I decided to play off of this idea and make a grilled steak and onion wrap with some of this intriguing sauce.
I grilled up some hunks of red onion and popped them onto of of a Tumaro’s low carb tortilla with 1/2 a slice of Sargento’s pepper jack cheese:
Next up: Horseradish-Chive Sauce!
I scaled back the sauce a bit and combined the following in a petri dish 
- 2 tbsp fat free sour cream
- 2 tsp horseradish
- 1 tsp of spicy brown mustard
- 1 tbsp chopped chives
- Sprinkle of lemon juice
- Salt to taste
Once the sauce was done, I grilled up some thinly sliced steak, sliced up about 3 ounces of it, and added that to my wrap.
I rolled the wrap up and popped it back on the grill to melt the cheese through, and dinner was served!
With a delicious side salad of course!
This sauce was deeee-licious!
The box unpacking is moving along slowwwwly, so I foresee my meals being on the quicker lighter side. My jeans will thank me 
Stats on the steak wrap with 1/3 of the horseradish-chive sauce: 272 calories, 17 Carbs, 15g fat, 23g protein, 7g fiber
