NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 medium whole wheat tortilla

1 oz Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp avocado oil

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

2 tbsp fresh cilantro

2 tbsp nonfat plain Greek yogurt

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, toss the steak strips with chili powder, sea salt, black pepper, and lime juice until evenly coated.

• 3

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

• 4

  Add the sliced red bell peppers and onions to the skillet, sautéing for 3-4 minutes until softened and slightly charred.

• 5

  Push the vegetables to the side of the pan and add the steak strips, searing for 2-3 minutes until browned and cooked through.

• 6

  Remove the steak and vegetables from the pan and wipe the skillet clean.

• 7

  Place the tortilla in the skillet, sprinkling half of the Monterey Jack cheese over one side.

• 8

  Layer the steak and vegetable mixture over the cheese, then top with the remaining cheese and fold the tortilla in half.

• 9

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

• 10

  Slice into wedges and serve with fresh cilantro and a dollop of Greek yogurt.