Grilled Fajita Wrap

Source: Weight Watchers

Ingredients

	2 Tbsp fresh lime juice
	1 1/2 tsp vegetable oil
	2 medium garlic clove(s), peeled and crushed
	2 tsp chili powder
	2 tsp ground cumin
	1/2 tsp table salt
	1 pound(s) raw lean flank steak
	1 large onion(s), thinly sliced
	1 medium sweet red pepper(s), seeded and thinly sliced 2 zucchinis, sliced thin
	2 spray(s) cooking spray
	1/8 tsp table salt, or to taste, for seasoning vegetables
	1/8 tsp black pepper, or to taste, for seasoning vegetables
	4 medium whole wheat tortilla(s)
	1/4 cup(s) reduced-fat sour cream
	1/4 cup(s) guacamole
	2 Tbsp cilantro, fresh, chopped (optional)

Instructions

• In a medium stainless steel or glass bowl, combine lime juice, oil, garlic, chili powder, cumin and salt; add steak and rub mixture into meat with your hands. Cover bowl; refrigerate at least 6 hours or overnight.
  
  
• Preheat grill to medium.
  
  
• Place onions, zucchini and peppers in a grill basket; off heat, coat with cooking spray. Season to taste with salt and pepper and grill, shaking pan occasionally, until tender, about 10 to 12 minutes.
  
  
• At same time, grill steak, flipping once, about 16 to 20 minutes for medium doneness; allow meat to rest for 10 minutes.*
  
  
• To serve, thinly slice steak across the grain. Divide steak and vegetables among tortillas; top each with a tablespoon of guacamole and sour cream. Sprinkle wraps with cilantro; roll up and serve. Yields 1 wrap per serving.

Notes

• * Flank steak tastes best served pink in the middle; if cooked too long, it will get tough. If desired, bring remaining marinade to a rolling boil for at least 1 minute and drizzle over cooked steak.
  
  ** Alternately, you can stir-fry the onions and peppers on the stove

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