NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 cup bell peppers

0.25 cup red onion

0.5 medium whole wheat tortilla

0.5 oz monterey jack cheese

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain and place in a small bowl.

• 2

  Toss the steak with chili powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Add the steak strips to the skillet and sear for 3 to 4 minutes until browned and cooked through.

• 5

  Add the sliced bell peppers and red onions to the pan, sautéing for another 3 minutes until tender-crisp.

• 6

  Remove the steak and vegetable mixture from the pan and set aside on a plate.

• 7

  Wipe the skillet clean and place the tortilla in the center over medium heat.

• 8

  Sprinkle half of the cheese over one side of the tortilla, then top with the steak and veggie mixture.

• 9

  Drizzle lime juice over the filling and top with the remaining cheese before folding the tortilla in half.

• 10

  Cook for 2 minutes per side until the tortilla is golden brown and the cheese has completely melted.

• 11

  Slice into wedges and garnish with fresh cilantro before serving.