The meat and vegetables for these colorful wraps are marinated in a zesty mixture of lime, garlic, and other seasonings.
Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black
pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth
Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12
wedges
2 green bell peppers, each cut into 12
wedges
1 large Vidalia or other sweet onion, cut
into 16 wedges
Cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs
Yield: 8 servings (serving size: 2 fajitas)
To prepare marinade, combine first 10 ingredients in a large bowl; set aside. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4
hours or overnight, turning occasionally. Prepare grill. Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place
reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally
across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade. Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with
cilantro sprigs, if desired. Serve immediately.
CALORIES 407 (31% from fat); FAT 14.2g (sat 4.3g, mono 7.1g, poly 1.4g); PROTEIN 31.1g; CARB 40.6g; FIBER 5.3g; CHOL 64mg; IRON 3.9mg; SODIUM 841mg; CALC 79mg
Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black
pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth
Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12
wedges
2 green bell peppers, each cut into 12
wedges
1 large Vidalia or other sweet onion, cut
into 16 wedges
Cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs
Yield: 8 servings (serving size: 2 fajitas)
To prepare marinade, combine first 10 ingredients in a large bowl; set aside. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4
hours or overnight, turning occasionally. Prepare grill. Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place
reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally
across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade. Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with
cilantro sprigs, if desired. Serve immediately.
CALORIES 407 (31% from fat); FAT 14.2g (sat 4.3g, mono 7.1g, poly 1.4g); PROTEIN 31.1g; CARB 40.6g; FIBER 5.3g; CHOL 64mg; IRON 3.9mg; SODIUM 841mg; CALC 79mg
