Grilled Steak Wraps With Avocado Picadillo

Recipe from

Oxmoor House

Nutritional Information

Calories 314
Fat 10.5 g
Satfat 3.6 g
Protein 17.4 g
Carbohydrate 38.9 g
Cholesterol 26 mg
Iron 2.5 mg
Sodium 579 mg
Caloriesfromfat 29 %
Fiber 4.5 g
Calcium 149 mg

Ingredients

1/2 pound flank steak
1 tablespoon salt-free fajita or Mexican seasoning
2 medium poblano peppers, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon olive oil
1 large onion, sliced
6 (10-inch) fat-free flour tortillas
6 tablespoons fat-free sour cream
3/4 cup reduced-fat shredded Cheddar cheese

Preparation

Prepare Avocado Picadillo; cover and chill.

Rub both sides of meat with fajita seasoning; place in a large zip-top plastic bag, and marinate in refrigerator at least 8 hours.

Place peppers in a zip-top plastic bag. Stir together lime juice and next 3 ingredients; pour over peppers. Marinate in refrigerator at least 2 hours.

Prepare grill.

Place meat and peppers (skin sides down) on grill rack coated with cooking spray; grill, covered, 12 minutes. Remove peppers, and place in a zip-top plastic bag 10 minutes. Turn meat, and grill 10 minutes or until desired degree of doneness. Let stand 5 minutes. Cut meat diagonally across grain into thin slices. Remove skins from peppers, and cut peppers into strips.

Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 15 minutes or until lightly browned.

Heat tortillas according to package directions.

Divide meat and vegetables evenly among tortillas. Top each tortilla with 1 tablespoon sour cream, 2 1/2 tablespoons Avocado Picadillo, and 2 tablespoons cheese; roll up.

Note:

Oxmoor House Healthy Eating Collection

January 2002
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