Monday, May 25, 2009

Grilled Fajita Wrap

POINTS® Value: 6
Servings: 4
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.
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