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Marinate Time
20 mins
Prep Time
10 mins
Total Time
45 mins
24 mini fajitas


large flour tortillas
1/4 cup
60 mL
1 tbsp
maple syrup
15 mL
1 tbsp
red wine vinegar
15 mL
canned chipotle in adobo, finely chopped
1 tsp
salt, divided
5 mL
4 cups
shredded Brussels sprouts
1 L
1 cup
matchstick carrots
250 mL
strip loin steaks (8 oz/250 g each)
small white onion, sliced into 6 rounds
bamboo skewers, soaked


Step 1

Using 3.5-in. (9-cm) round cookie-cutter, cut 4 rounds from each tortilla to make 24 mini tortillas. Wrap in foil to heat when ready to serve. (See tip for ideas on how to use up tortilla scraps.) Set aside.

Step 2

In large bowl, whisk together mayonnaise, maple syrup, vinegar, chipotle and 1/2 tsp (2 mL) salt. Add Brussels sprouts and carrots; toss to coat. Cover and chill 20 min. or up to 2 hr.

Step 3

Meanwhile, season steaks with remaining salt. Cook on grill preheated to medium-high, about 3 min. per side, turning once, until meat reaches 145°F (63°C) on instant-read thermometer for medium-rare, or to desired doneness. Remove steaks from grill to rest 10 min.

Step 4

Meanwhile, thread onion rounds onto skewers. Place on grill and cook about 5 min., turning occasionally, until charred and tender. Remove from grill. Cool slightly; remove from skewers. Thinly slice steak against the grain. Divide slaw, steak and onions onto warmed mini tortillas.


Bake tortilla scraps on baking sheet until golden and crisp. Use in salads and to top soups. Or as snacks with dips.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 mini fajitas):
8 g
Saturated Fat:
2 g
20 g
2 g
3 g
25 mg
14 g
430 mg
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