Photo of Grilled fajita wrap by WW

Grilled fajita wrap

Total Time
6 hr 40 min
20 min
20 min
Enjoy a Mexican favorite made on the grill. The flank steak marinates in a zesty rub with a slight kick for added flavor. You can also mix the marinade in a zip-lock plastic freezer bag and refrigerate for an easy clean up. Be careful not to overcook the steak. Flank steak can get tough if cooked too long. Alternately, you can stir-fry the onions and peppers on the stove. You can also serve this dish over a bed of lettuce for a delicious fajita salad. You could also use this marinade for grilled chicken or shrimp and serve the same way.


Fresh lime juice

2 Tbsp

Vegetable oil

1½ tsp


2 medium clove(s), peeled and crushed

Chili powder

2 tsp

Ground cumin

2 tsp

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

4 Tbsp

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.