Prep Time 5 minutes

MarinateTime 4 to 24 hours

Cook Time 12 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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