1 (1-pound) lean flank steak
8 (8-inch) fat-free flour tortillas
Cooking spray
2 large tomatoes, cut into 1/2-inch-thick wedges
2 medium onions, cut into 1/2-inch-thick wedges
3 tablespoons commercial taco seasoning (3/4 envelope)
2 small garlic cloves, minced
1/2 cup chopped tomato
1/2 cup shredded iceberg lettuce
1/2 cup chopped onion
1/2 cup (2 ounces) grated reduced-fat sharp cheddar cheese
1/2 cup fat-free sour cream
1/2 cup salsa
Trim fat from steak. Slice steak diagonally across grain into thin strips. Heat tortillas according to package directions. Set aside; keep warm. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; saute 2 minutes or until browned. Add tomato wedges, onions, seasoning, and garlic; stir well. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Divide steak mixture evenly among tortillas; roll up. Top each fajita with 1 tablespoon chopped tomato and 1 tablespoon each of remaining ingredients.
Yield: 8 servings (serving size: 1 fajita).
Nutritional Information:
CALORIES 263 (21% from fat); FAT 6.1g (sat 2.7g, mono 2.2g, poly 0.4g); PROTEIN 17.9g; CARB 34.1g; FIBER 2g; CHOL 33mg; IRON 1.7mg; SODIUM 589mg; CALC 87mg