NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 large Sprouted grain tortilla

0.5 oz Monterey Jack cheese

0.5 cup Bell peppers

0.25 cup Red onion

0.5 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lime

PREPARATION

• 1

  Slice the flank steak into thin, bite-sized strips against the grain.

• 2

  In a small bowl, combine the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 3

  Toss the steak strips with the spice blend until evenly coated.

• 4

  Heat the olive oil in a large skillet over medium-high heat.

• 5

  Add the steak, bell peppers, and red onion to the skillet, sautéing until the steak is browned and the vegetables are slightly charred.

• 6

  Remove the steak and vegetable mixture from the skillet and set aside.

• 7

  Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.

• 8

  Sprinkle half of the Monterey Jack cheese over one half of the tortilla.

• 9

  Layer the steak and vegetable mixture on top of the cheese, then sprinkle with the remaining cheese.

• 10

  Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden and crispy.

• 11

  Slice into wedges and finish with a bright squeeze of fresh lime juice.