Steak and Grilled Vegetable Wraps

Prepare barbecue grill for direct cooking. Prepare Mango Salsa; set aside.

Grill peppers, skin-side down, over hot coals until blackened. Place in paper bag; seal. Steam 5 minutes; remove skin. If mushrooms are small, thread onto skewers. Grill mushrooms, covered, over medium coals about 2 minutes on each side or until tender and lightly browned. Cut peppers into 1/2-inch strips; slice mushrooms. Combine vegetables, onions, lemon juice and black pepper in medium bowl; set aside and keep warm.

Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium-rare to medium or until desired doneness, turning once. Remove from grill and slice across the grain into 1/4-inch-thick strips. Combine with vegetable mixture. Grill tortillas on both sides about 1 minute or until warmed. Spoon one fourth of meat mixture down center of each tortilla. Roll to enclose filling; serve immediately with Mango Salsa.