Beef Fajita Wrap
Low Fat Recipe
Beef Fajita Wrap with tender flour tortillas packed with healthful goodness including lean beef, onion, oregano, garlic, cumin, peppers, tomato, and lettuce.
1 tablespoon minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon cornstarch
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 cup water
1 pound lean beef (sirloin or tenderloin)
1 medium green bell pepper, seeded and sliced
1 medium red onion, sliced
1 large tomato, seeded and sliced
8 leaves Romaine lettuce
8 large flour tortillas, warmed to soften
Trim excess fat from beef and cut into 1/2 inch pieces. Spray a large stockpot with nonstick cooking spray and heat over medium-high heat until hot. Add half of the meat and cook until browned. Remove from heat and drain. Repeat with remaining meat.
Spray stockpot again with nonstick cooking spray and heat over medium heat. Add bell pepper, onion, red pepper, and garlic and saute 8 minutes or until vegetables are tender. Return the cooked meat to the pot and add remaining ingredients. Bring to a boil then reduce heat, cover and simmer for one hour or until meat is tender.
Place 1 leaf lettuce on each warmed tortilla. Divide steak and vegetable mixture between each tortilla, placing the ingredients in the upper portion of the center of each tortilla (leaving some room to fold). Fold one side of the tortilla over the filling, followed by the "bottom" of the wrap and tightly roll to seal.
Recipe makes 8 servings
Serving size: 1 wrap
Calories: 338; Total Fat: 9g; Saturated fat: 3g; Cholesterol: 30mg; Sodium: 378mg; Carbohydrate: 44g; Protein: 19g; Fiber: 3g
Exchanges: Starch/Bread: 2-1/2, Lean Meat: 1-1/2, Vegetable: 1/2, Fat: 1