Crunchy Bison Wraps


Crunchy Bison Wraps


  • ¼ cup vinaigrette salad dressing
  • ½ tbsp mayonnaise
  • 1 ½ cups chopped lettuce
  • 1 red bell pepper, julienne cut
  • 1 zucchini, cut matchstick size
  • 12 cherry tomatoes, cut in half
  • Leftover TenderBison cut into ½ inch strips warmed–about two cups
  • ½ cup cilantro, leaves torn
  • Salt and pepper to taste
  • 4 flour tortillas or bread wraps


Wraps are an easy way to use vegetables and leftover bison roast or steak to create a healthy lunch.

  1. Whisk the salad dressing and the mayonnaise together
  2. Combine the lettuce, bell pepper, zucchini, and tomatoes in a large bowl
  3. Add the dressing mixture to the vegetables and toss to coat
  4. Divide the vegetable mix and TenderBison evenly between tortillas or wraps, leaving room to roll.
  5. Add a bit of cilantro, salt and pepper to taste.
  6. Roll up and enjoy!

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Crunchy Bison Wraps