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Chili Steak & Rice Wrap

Chili Steak & Rice Wrap dish


2 teaspoon ground cumin
1 ½ teaspoon chili powder
1 teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon ground red pepper (cayenne)
1 pound boneless beef sirloin steak, ¾ to 1-inch thick
¾ cup uncooked Riceland Extra Long Grain Rice
1 ½ cups beef broth
1 teaspoon dried basil leaves
1 can (15 ounce) chili beans in chili gravy, heated
1 ½ cups prepared deli coleslaw
2 medium tomatoes, each cut into 6 slices
6 extra large (10-inch) flour tortillas, heated


  1. In small bowl, combine cumin, chili powder, pepper, coriander, and cayenne and stir well. Rub mixture over steak and place in nonmetallic dish. Cover and refrigerate 1-4 hours.
  2. Preheat grill or broiler. Grill or broil 5 inches from heat source about 5 minutes on each side for medium doneness. Cool 5 minutes and sprinkle with salt to taste. Cut diagonally into thin slices.
  3. In medium saucepan, combine rice, beef broth and basil. Stir lightly and bring to rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 15 minutes. Remove from heat and let stand covered 5 minutes.
  4. To assemble sandwiches, place scant ½ cup rice on bottom half of each tortilla to within 1 ½ inches of edge. Top with about 1/3 cup chili beans, and a few steak slices, ¼ cup coleslaw and 2 tomato slices.
  5. Fold in sides of tortilla, then roll up from bottom. Cut in half to serve.
  6. Enjoy!