Bison Wrap

Try this bison and vegetable wrap with an oriental twist! 

2002 Culinary Competition Participant


  • 5-6 oz bison Flank 
  • 1 tortila 
  • 2 stalks Shyun-Giku (also known as tong ho choy in chinese) 
  • 1 tbsp shallot frits 
  • 2 green onion


  1. Marinate: 1 shallot, 2 tbsp soy sauce, 2 tsp sugar, 2 tsp sesame oil, your pref black pepper, your pref chili powder, 1 clove garlic 
  2. Combine marinate and blend in a blender. 
  3. Slice Bison Flank into - 1" x 5" strips 
  4. Marinate bison at least 2 hours in the fridge. 
  5. Marinate green onion, slice green onion into - 1.5" in length. Wash and squeeze so that it is less bitter. 
  6. Add 1 tsp sesame oil, a dash of vinegar, a pinch of sugar and a pinch of chili pepper. 
  7. Heat pan, add a dash of canola oil, grill bison strips both sides until brown. 
  8. Heat up tortila and add grilled bison, Shyun-Giku, marinated onion, shallot frits and wrap then cut in half. 
  9. Serve with spicy Kim Chee or Spicy Japanese Tsukemono. (Pickle)

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