I've adapted this recipe is from the
Seattle and King County Public Health
These wonderful Spicy Beef Wrap are very easy-to-make and so delicious and healthy.
Kraft Food Recipes.
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Spicy Beef Wrap Recipe:
Yields: 6 servings
Prep time: 20 min
Cook time: 8 min
1 pound beef top sirloin, 3/4 thick
1 1/2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
6 low-fat flour tortillas (6 to 8 inches in diameter)*
1 cup fat-free sour cream
1 tablespoon prepared horseradish
6 cups lettuce, shredded
1/2 large red
Flour Tortillas - How To Make Flour Tortillas.
Preheat broiler in oven and set rack about 3 to 4 inches below heating elements.
Cut all visible fat from
sirloin steak. In a small bowl, combine chili powder, oregano, and cumin. Rub the spice
mixture over both sides of the beef and let stand for 15 minutes at room temperature.
Heat broiler; broil steak approximately 3 to 4 minutes per
side or until done to your preference using a
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right" rel="nofollow">. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is
used by chefs all over the world.
When the steaks are done to your liking, remove from oven,
let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is
removed from the oven). Slice steak across grain into 1/8-inch slices.
Warm tortillas according to package directions.
In a small bowl, combine the
sour cream and horseradish. Spread 3 tablespoons of the sour cream mixture over the top of
each tortilla. Top each tortilla with 1 cup of lettuce; sprinkle with chopped red onion and tomatoes. Divide beef into equal portions and
top each tortilla with beef.
Fold one end of a tortilla up
about 1 inch over filling then fold the left and right sides over the folded end,
overlapping and serve.
Makes 6 servings.
Substitute cooked and shredded chicken.
Substitute chopped fresh or roasted red, green, yellow, or orange bell peppers.