Spicy Baja Beef Tortillas
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
More From Oxmoor House
- 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
- 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
- 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. Combine tomato, pepper rings, and avocado in a medium bowl; toss gently. Top beef evenly with tomato mixture.
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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