Chilly Fajita Roll-Ups
the Editors of Publications International, Ltd.
Cook Time 12 minutes
MarinateTime 4 to 24 hours
Prep Time 5 minutes
Yield
Makes 4 servings
Ingredients
| 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 |
Preparation
- 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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