Grilled skirt steak slices are wrapped in tortillas with a blend of orange, red onion, mint, feta cheese and Italian dressing for hearty sandwiches.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Greek Vinaigrette Dressing
1 Tbsp. chopped fresh mint
1 large navel orange, chopped
1/2 cup chopped red onion s
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 beef skirt steak (3/4 lb.)
4 flour tortilla s (10 inch)
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Let's Make It
Heat greased grill to medium heat.
Mix dressing and mint until blended. Combine oranges, onions and cheese in medium bowl. Add half the dressing mixture; mix lightly.
Grill steak 5 to 6 min. on each side or until cooked to medium doneness (160°F), brushing frequently with remaining dressing mixture.
Remove steak from grill; let stand 5 min. Cut steak across the grain into thin slices. Top tortillas with meat and orange mixture; roll up.
Substitute boneless skinless chicken breasts for the skirt steak.
Serve with assorted cut-up fresh fruit and/or vegetables.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.