Photo of Grilled Fajita Wrap by WW

Grilled Fajita Wrap

Total Time
35 min
15 min
20 min
A Mexican favourite with a summery twist. Serve with light sangria for a fabulous, festive meal.


Fresh lime juice

2 Tbsp

Vegetable oil

1½ tsp

Garlic clove(s)

2 clove(s), medium, peeled and crushed

Chili powder

2 tsp

Cumin seeds

2 tsp(s)

Table salt

½ tsp

Uncooked lean flank steak

1 pound(s)

Uncooked onion(s)

1 large, thinly sliced

Sweet red pepper(s)

1 medium, seeded and thinly sliced

Cooking spray

2 spray(s)

Table salt

tsp, or to taste, for seasoning vegetables

Black pepper

tsp, or to taste, for seasoning vegetables

Whole wheat tortilla(s)

4 medium

Reduced-fat sour cream

¼ cup(s)

Homemade guacamole

¼ cup(s)


2 Tbsp, fresh, chopped (optional)


  1. In a medium stainless steel or glass bowl, combine lime juice, oil, garlic, chili powder, cumin and salt; add steak and rub mixture into meat with your hands. Cover bowl; refrigerate at least 6 hours or overnight.
  2. Preheat grill to medium.
  3. Place onions and peppers in a grill basket; off heat, coat with cooking spray. Season to taste with salt and pepper and grill, shaking pan occasionally, until tender, about 10 to 12 minutes.
  4. At same time, grill steak, flipping once, about 16 to 20 minutes for medium doneness; allow meat to rest for 10 minutes.*
  5. To serve, thinly slice steak across the grain. Divide steak and vegetables among tortillas; top each with a tablespoon of guacamole and sour cream. Sprinkle wraps with cilantro; roll up and serve. Yields 1 wrap per serving.


* Flank steak tastes best served pink in the middle; if cooked too long, it will get tough. If desired, bring remaining marinade to a rolling boil for at least 1 minute and drizzle over cooked steak. ** Alternately, you can stir-fry the onions and peppers on the stove.