Healthy Steak & Grilled Veggie Wraps: Easy Recipe

INGREDIENTS

Mango Salsa 1 medium red bell pepper, seeded, cored and quartered 1 green bell pepper, seeded, cored and quartered 3/4 pound large mushrooms 2 green onions, sliced 1/4 cup fresh lemon juice 1/8 teaspoon black pepper 1/2 beef flank steak (1/2 to 3/4 pound) 4 large (10-inch) fat-free flour tortillas 1/3 cup lightly packed fresh cilantro

PREPARATION:

1. Prepare barbecue grill for direct cooking. Prepare Mango Salsa; set aside.
2. Grill peppers, skin-side down, over hot coals until blackened. Place in paper bag; seal. Steam 5 minutes; remove skin. If mushrooms are small, thread onto skewers. Grill mushrooms, covered, over medium coals about 2 minutes on each side or until tender and lightly browned. Cut peppers into 1/2-inch strips; slice mushrooms. Combine vegetables, onions, lemon juice and black pepper in medium bowl; set aside and keep warm.
3. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium-rare to medium or until desired doneness, turning once. Remove from grill and slice across the grain into 1/4-inch-thick strips. Combine with vegetable mixture. Grill tortillas on both sides about 1 minute or until warmed. Spoon one fourth of meat mixture down center of each tortilla. Roll to enclose filling; serve immediately with Mango Salsa.

Mango Salsa In a medium bowl, combine 2 cups diced peeled mangoes, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 1 minced seeded serrano pepper, 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 2 teaspoons minced fresh ginger. This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1 wrap with salsa Sodium 268 mg Protein 20 g Fiber 12 g Carbohydrate 48 g Cholesterol 24 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 15 % Calories 287 DIETARY EXCHANGE: Meat 1-1/2 Fruit 1 Starch 2