|POINTS® Value: 6 |
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Easy
|A Mexican favorite with a summery twist. Serve with light sangria for a fabulous, festive meal.|
| ||2 tbsp fresh lime juice|
| ||1 1/2 tsp vegetable oil|
| ||2 medium garlic clove(s), peeled and crushed|
| ||2 tsp chili powder|
| ||2 tsp ground cumin|
| ||1/2 tsp table salt|
| ||1 pound(s) raw lean flank steak|
| ||1 large onion(s), thinly sliced|
| ||1 medium sweet red pepper(s), seeded and thinly sliced|
| ||2 spray(s) cooking spray|
| ||1/8 tsp table salt, or to taste, for seasoning vegetables|
| ||1/8 tsp black pepper, or to taste, for seasoning vegetables|
| ||4 medium whole wheat tortilla(s)|
| ||1/4 cup(s) reduced-fat sour cream|
| ||1/4 cup(s) guacamole|
| ||2 tbsp cilantro, fresh, chopped (optional)|
- In a medium stainless steel or glass bowl, combine lime juice, oil, garlic, chili powder, cumin and salt; add steak and rub mixture into meat with your hands. Cover bowl; refrigerate at least 6 hours or overnight.
- Preheat grill to medium.
- Place onions and peppers in a grill basket; off heat, coat with cooking spray. Season to taste with salt and pepper and grill, shaking pan occasionally, until tender, about 10 to 12 minutes.
- At same time, grill steak, flipping once, about 16 to 20 minutes for medium doneness; allow meat to rest for 10 minutes.*
- To serve, thinly slice steak across the grain. Divide steak and vegetables among tortillas; top each with a tablespoon of guacamole and sour cream. Sprinkle wraps with cilantro; roll up and serve. Yields 1 wrap per serving.