Grilled Steak And Mashed Potato Wrap

Preheat a grill, or grill pan if cooking indoors, to medium-high heat. Grease the grill pan, if using.

Place the peeled and quartered potatoes in a saucepan with enough cold water to cover. Bring to a boil over high heat then reduce to medium high and cook for 15-20 minutes or until the potatoes are tender. Drain and set aside.

While the potatoes are cooking, place the steaks on the grill and cook over medium-high heat for 8 minutes, turning once halfway through the cooking time until medium rare (or desired doneness).

Meanwhile, heat a non-stick skillet over medium-high heat. Add the oil. When hot, add the chopped onions and garlic and cook for 5 minutes, stirring occasionally, until the onions are soft. Set aside.

When the steaks are cooked, remove them from the grill to a plate and cover with foil. Set aside.

Mash the potatoes with the sour cream, chicken stock, salt, and pepper. Stir in the onion-garlic mixture.

Thinly slice the steak across the grain. Drizzle with the barbecue sauce.

Place one tortilla on a work surface. Spread some of the mashed potatoes in the center and top with 1/4 of the steak slices. Fold in the sides of the tortilla then roll up from the bottom to enclose the filling.

Repeat with remaining tortillas, potatoes, and steak.

Serve warm.