Ingredients
| 12 ounces beef flank steak or sirloin steak or skinless, boneless chicken breast halves |
| 4 8-inch spinach or flour tortillas |
| 1 tablespoon cooking oil |
| 1/3 cup finely chopped onion (1 small) |
| 1/3 cup finely chopped green sweet pepper |
| 1/2 cup chopped tomato (1 medium) |
| 2 tablespoons bottled reduced-fat Italian salad dressing |
| 1/2 cup shredded reduced-fat cheddar cheese (2 ounces) |
| 1/4 cup bottled salsa or taco sauce |
| 1/4 cup light dairy sour cream (optional) |
Preparation
| 1. If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat. Cut beef or chicken into bite-size strips. |
| 2. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add meat, onion, and green pepper; 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. |
| 3. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa and, if desired, sour cream. |
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