Grilled Fajita Wrap
0
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A Mexican favourite with a summery twist. Serve with light sangria for a fabulous, festive meal.
Ingredients
Fresh lime juice
2 Tbsp
Vegetable oil
1½ tsp
Garlic
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)
Onion
1 large, thinly sliced
Red bell pepper
1 medium, seeded and thinly sliced
Cooking spray
2 spray(s)
Table salt
⅛ tsp, or to taste, for seasoning vegetables
Black pepper
⅛ tsp, or to taste, for seasoning vegetables
Whole wheat tortilla
4 medium
Reduced-fat sour cream
¼ cup(s)
Guacamole
¼ cup(s)
Cilantro
2 Tbsp, fresh, chopped (optional)
Instructions
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.
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