Spicy Beef Wrap
This salad makes a filling and
colorful lunch that you can easily pack and take to work with
you.
6 Servings
Ingredients
- 1 pound beef top sirloin,
3/4" thick
- 1 1/2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 6 low-fat flour tortillas, 6-8
inches in diameter
- 1 cup fat-free sour cream
- 1 tablespoon prepared
horseradish
- 6 cups lettuce, shredded
- 1/2 large red onion, chopped
- 1 large tomato, chopped
Directions
Preheat broiler in oven and set
rack about 3-4 inches below heating elements.
Cut all visible fat from sirloin
steak. In a small bowl, combine chili powder, oregano, and cumin.
Rub the spice mixture over both sides of the beef and let stand
for 15 minutes at room temperature.
Heat broiler; broil steak
approximately 3 to 4 minutes per side or until done to your
preference.
Let the steak sit 15 minutes
before serving. Slice steak across grain into 1/8-inch slices.
Warm tortillas according to
package directions.
In a small bowl, combine the sour
cream and horseradish. Spread 3 tablespoons of the sour cream
mixture over the top of each tortilla. Top each tortilla with 1
cup of lettuce; sprinkle with chopped red onion and tomatoes.
Divide beef into equal portions and top each tortilla with beef.
Fold one end of a tortilla up
about 1 inch over filling then fold the left and right sides over
the folded end, overlapping and serve.
Nutritional Information per
serving:
Calories: 340
Fat: 12.3g
For even more great healthy
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