Grilled Steak Wraps With Avocado Picadillo

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 314
  • Fat: 10.5g
  • Saturated fat: 3.6g
  • Protein: 17.4g
  • Carbohydrate: 38.9g
  • Cholesterol: 26mg
  • Iron: 2.5mg
  • Sodium: 579mg
  • Calories from fat: 29%
  • Fiber: 4.5g
  • Calcium: 149mg


  • Avocado Picadillo
  • 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
  • Avocado Picadillo


  1. Prepare Avocado Picadillo; cover and chill.
  2. Rub both sides of meat with fajita seasoning; place in a large zip-top plastic bag, and marinate in refrigerator at least 8 hours.
  3. 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.
  4. Prepare grill.
  5. 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.
  6. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 15 minutes or until lightly browned.
  7. Heat tortillas according to package directions.
  8. 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.
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