Grilled Steak Wraps With Avocado Picadillo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
avocado picadillo |
1/2 pound flank steak |
1 tablespoon salt-free fajita or mexican seasoning |
2 medium poblano peppers, halved and seeded |
1 red bell pepper, halved and seeded |
1 yellow bell pepper, halved and seeded |
3 tablespoons fresh lime juice |
2 tablespoons chopped fresh cilantro |
2 teaspoons olive oil |
1/2 teaspoon freshly ground black pepper |
cooking spray |
1 teaspoon olive oil |
1 large onion, sliced |
6 (10-inch) fat-free flour tortillas |
6 tablespoons fat-free sour cream |
3/4 cup reduced-fat shredded cheddar cheese |
avocado picadillo |
Directions:
1. Prepare Avocado Picadillo; cover and chill.
2. Rub both sides of meat with fajita seasoning; place in a large zip-top plastic bag, and marinate in refrigerator at least 8 hours.
3. Place peppers in a zip-top plastic bag. Stir together lime juice and next 3 ingredients; pour over peppers. Marinate in refrigerator at least 2 hours.
4. Prepare grill.
5. Place meat and peppers (skin sides down) on grill rack coated with cooking spray; grill, covered, 12 minutes. Remove peppers, and place in a zip-top plastic bag 10 minutes. Turn meat, and grill 10 minutes or until desired degree of doneness. Let stand 5 minutes. Cut meat diagonally across grain into thin slices. Remove skins from peppers, and cut peppers into strips.
6. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 15 minutes or until lightly browned.
7. Heat tortillas according to package directions.
8. Divide meat and vegetables evenly among tortillas. Top each tortilla with 1 tablespoon sour cream, 2 1/2 tablespoons Avocado Picadillo, and 2 tablespoons cheese; roll up.
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