Beef Tortillas with Balsamic Onions

The original recipe called for using sliced roast beef, look for a low-sodium brand. Otherwise, this works great with skirt or flank steaks, the same cut usually used for fajitas. These meats are a bit tougher so be sure to slice across the grain. This dish is meant to be served “cold”, so leftovers make for a tasty lunch the next day. It also works great when the steak is fresh off the grill and onions are right out of the pan.

Balsamic Onion Wrap


  • 2 tbsp olive oil
  • 2 medium red onions, thinly sliced
  • 1 tbsp brown sugar
  • 3 tbsp balsamic vinegar
  • 6 tbsp beef broth (or substitute in some red wine)
  • 12 oz cold roast beef , thinly sliced
  • 4 whole wheat tortillas
  • handful of baby spinach
  • fresh ground black pepper
Balsamic Onion Wrap
Beef Tortillas with Balsamic Onions
Print Recipe
Balsamic Onion Wrap
Beef Tortillas with Balsamic Onions
Print Recipe
  1. Heat the oil in a saucepan over low-medium heat, add onions and cook about 10-15 minutes until they caramelize.
  2. Add the sugar, vinegar and broth/wine and cook another 10 minutes, stirring occasionally. Set aside to cool, season with fresh ground black pepper.
  3. Arrange some spinach leaves on each tortilla, top with beef and balsamic onions, roll up and serve.
  4. Try this topped with a bit of tzitki sauce or maybe some fresh guacamole.
Recipe Notes

Red onions, when browned, do tend to turn a not all that appetizing brownish color, but adding the brown sugar and balsamic vinegar... you don't really notice. But this would be worth trying with other onions, each have their own flavors, from vidalia to sweet yellow.

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