Easy & Healthy Chilly Fajita Rolls Recipe | Quick Weeknight Meal

INGREDIENTS

1 pound beef flank steak or boneless skinless chicken breasts 1/2 cup bottled reduced-fat Italian salad dressing 2 tablespoons reduced-sodium soy sauce 2 tablespoons packed brown sugar 1 medium red bell pepper, cut into thin strips 4 green onions, halved lengthwise and cut into 3-inch pieces 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese 1/4 cup taco sauce 4 (8-inch) whole wheat tortillas or multi-grain or spinach lavash

PREPARATION:

1. Score steak on both sides. Place steak in resealable food storage bag. Combine salad dressing, soy sauce and brown sugar in small bowl. Pour over steak. Seal bag; marinate in the refrigerator 4 hours or overnight.
2. Drain steak; discard marinade. Broil or grill steak 4 to 5 inches from heat source 13 to 18 minutes or until desired doneness, turning once. (If using chicken, broil or grill chicken 4 to 5 inches from heat source 10 to 15 minutes or until no longer pink in center, turning once.) Thinly slice steak into bite-size pieces, cutting across the grain.
3. Fill each tortilla with quarter of steak, vegetables and cheese. Drizzle with taco sauce. Wrap up burrito-style.

This recipe appears in: Roll-Ups & Quesadillas