Recipe and Photo by: Better Homes and Gardens
A tasty dish in 20 minutes? Done. Fresh peppers, onions and tomatoes add flavor to chicken breasts (or flank steak) in these roll-ups.
ounces beef flank steak or sirloin steak or skinless, boneless chicken breasts
8-inch whole wheat, spinach, or flour tortillas
nonstick cooking spray
finely chopped onion
finely chopped green sweet pepper
bottled reduced-fat Italian salad dressing
shredded reduced-fat cheddar cheese (2 ounces)
purchased salsa or bottled taco sauce
light dairy sour cream (optional)
1. If desired, partially freeze beef for easier slicing. If using beef, trim fat from meat. Cut beef or chicken into bite-size strips.
2. Wrap tortillas tightly in foil. Heat in a 350 degree oven about 10 minutes or until heated through.
3. Meanwhile, coat an unheated 12-inch nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add meat, onion, and sweet pepper to hot skillet. Cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing.
4. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa, and, if desired, sour cream. Makes 4 servings.
nutritional info per serving
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