Cook Time 12 minutes
MarinateTime 4 to 24 hours
Prep Time 5 minutes
Makes 4 servings
|1||pound beef flank steak or boneless skinless chicken breasts|
|1/2||cup bottled reduced-fat Italian salad dressing|
|2||tablespoons reduced-sodium soy sauce|
|2||tablespoons packed brown sugar|
|1||medium red bell pepper, cut into thin strips|
|4||green onions, halved lengthwise and cut into 3-inch pieces|
|1/2||cup (2 ounces) shredded reduced-fat Cheddar cheese|
|1/4||cup taco sauce|
|4||(8-inch) whole wheat tortillas or multi-grain or spinach lavash|
- Score steak on both sides. Place steak in resealable food storage bag. Combine salad dressing, soy sauce and brown sugar in small bowl. Pour over steak. Seal bag; marinate in the refrigerator 4 hours or overnight.
- Drain steak; discard marinade. Broil or grill steak 4 to 5 inches from heat source 13 to 18 minutes or until desired doneness, turning once. (If using chicken, broil or grill chicken 4 to 5 inches from heat source 10 to 15 minutes or until no longer pink in center, turning once.) Thinly slice steak into bite-size pieces, cutting across the grain.
- Fill each tortilla with quarter of steak, vegetables and cheese. Drizzle with taco sauce. Wrap up burrito-style.
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