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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Our taste panel simply raved about the fresh flavor of these healthy and delicious wraps from Jennifer Wilks! Theyâre a family favorite in Thornton, Colorado, writes Jennifer. âAnd theyâre just as wonderful the second day.â Ingredients:
1/2 teaspoon minced garlic |
1/4 teaspoon italian seasoning |
1/4 teaspoon ground cumin |
2 tablespoons olive oil, divided |
1-1/4 cups chopped yellow summer squash |
1 medium sweet red pepper, cut into strips |
3/4 cup julienned carrot |
1/2 cup sliced onion |
1 jalapeno pepper, chopped |
15 ounces beef top sirloin steak, cut into thin strips |
1/3 cup fat-free ranch salad dressing |
1/3 cup salsa |
2/3 cup shredded reduced-fat mexican cheese blend |
1/3 cup minced fresh cilantro |
1 large tomato, chopped |
5 whole wheat tortillas (8 inches), warmed |
Directions:
1. In a large bowl, combine the garlic, Italian seasoning, cumin and 1 tablespoon oil. Add the summer squash, red pepper, carrot, onion and jalapeno; toss to coat.
2. Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Broil 4-6 in. from the heat for 10-15 minutes or until tender and lightly browned, stirring once.
3. Meanwhile, in a large skillet, saute steak in remaining oil for 4-6 minutes or until no longer pink.
4. Combine the salad dressing and salsa. Sprinkle cheese, cilantro and tomato over each tortilla; drizzle with dressing mixture. Top with vegetables and steak. Roll up tightly. Yield: 5 servings.
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