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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. âRobyn Cavallaro of Easton, Pennsylvania Ingredients:
1 beef top sirloin steak (1 pound), cut into thin strips |
1/4 teaspoon pepper |
3 tablespoons reduced-sodium soy sauce, divided |
3 teaspoons olive oil, divided |
1 medium red onion, cut into wedges |
3 garlic cloves, minced |
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips |
1/4 cup dry red wine or reduced-sodium beef broth |
6 tablespoons fat-free ranch salad dressing |
6 flour tortillas (8 inches) |
1-1/2 cups torn iceberg lettuce |
1 medium tomato, chopped |
1/4 cup chopped green onions |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm.
2. Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through.
3. Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up. Yield: 6 servings.
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