Spicy Baja Beef Tortillas

Photo: Oxmoor House

These "open-faced wraps" get their kick from the adobo sauce in canned chipotle chiles. Quench the heat with a refreshing Cranberry-Açai Spritzer. Research on the health-promoting abilities of açai berries shows promise because they are rich in antioxidants, phytochemicals, anti-inflammatory substances, vitamins, and minerals.

Prep: 12 minutes

Yield: 4 servings (serving size: 1 tortilla)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 42%
  • Fat: 13.1g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1g
  • Protein: 16.9g
  • Carbohydrate: 26.4g
  • Fiber: 6.1g
  • Cholesterol: 25mg
  • Iron: 3.2mg
  • Sodium: 352mg
  • Calcium: 103mg

Ingredients

  • 1/4 cup light sour cream
  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce (reserve chiles for another use)
  • 4 (6-inch) low-fat whole wheat tortillas
  • 5 cups gourmet salad greens
  • 6 ounces thinly sliced low-sodium deli roast beef (such as Boar's Head)
  • 1 cup refrigerated prechopped tomato
  • 1/3 cup mild pickled banana pepper rings
  • 1 ripe peeled avocado, coarsely chopped

Preparation

  1. 1. Combine 1/4 cup sour cream and adobo sauce in a small bowl, stirring well. Place 1 tortilla on each of 4 plates. Spread 1 tablespoon sour cream mixture over each tortilla. Top each evenly with salad greens; arrange beef over greens.
  2. 2. Combine tomato, pepper rings, and avocado in a medium bowl; toss gently. Top beef evenly with tomato mixture.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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