Steak and Capicola Wraps

Chemotherapy can wreak havoc on the appetite. The best recipes for me are the ones that are versatile with ingredient changes that match what my stomach can tolerate at the moment. Here’s a recipe that is versatile, healthy, and can be customized.

The onions and garlic can be removed from the pan once cooked or removed from the recipe altogether. The red bell pepper can be an orange pepper or green pepper or it can be removed altogether. Don’t want mushrooms today? Not a problem. Capicola too spicy? That’s ok, stick with the steak. Is cheese making you bloated? That’s ok. Remove it.  It’s all up to you and what foods you can tolerate now. This is a light meal and you can add items on the side if you like. My favorite sides range from rice, fries, refried beans, or salad and sometimes I just have the wrap. Here’s my chemo go-to-meal! Enjoy!

Makes 5 servings

Prep time: 20 minutes
Cook time: 30 minutes
Oven preheat: 225 degrees Fahrenheit

Ingredients for steak and capicola wraps

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 red bell pepper, sliced thin
• 10 crimini mushrooms, sliced
• 1 lb. inside round steak cut into 1-inch strips
• ½ cup old cheddar
• ⅓ cup shredded mozzarella
• ¼ cup parmesan
• 4 large tortillas

Directions for steak and capicola wraps

1. Heat olive oil on frypan over medium heat, add inside round steak and brown
2. Add onions to pan and when they are translucent add garlic
3. Add in the peppers and stir mixing it all throughout
4. When meat is totally cooked throughout and peppers soft, add sliced mushrooms
5. After mushrooms have released their juices and are cooked add capicola slices
6. Stir all together, I use tongs to mix and stir until fully cooked and veggies soft
7. Lower heat and sprinkle ¼ cup shredded mozzarella onto pan, hive a thorough stir
8. Place wrap onto large cooking sheet lined with parchment paper
9. Sprinkle old cheddar onto wrap, top with ingredients from pan, and sprinkle with parmesan
10. Wrap ingredients, place in oven preheated to 225 F for 15 minutes