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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Fast Fajita Roll-Ups
- 12 ounces beef flank steak or sirloin steak or skinless, boneless chicken breast halves
- 4 8 inches spinach or flour tortillas
- 1 tablespoon cooking oil
- 1/3 cup finely chopped onion (1 small)
- 1/3 cup finely chopped green sweet pepper
- 1/2 cup chopped tomato (1 medium)
- 2 tablespoons bottled reduced-fat Italian salad dressing
- 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
- 1/4 cup bottled salsa or taco sauce
- 1/4 cup light dairy sour cream (optional)
1. If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat. Cut beef or chicken into bite-size strips.
2. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add meat, onion, and green pepper; cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing.
3. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa and, if desired, sour cream. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 324,
- Fat, total (g) 15,
- chol. (mg) 43,
- sat. fat (g) 6,
- carb. (g) 21,
- fiber (g) 2,
- pro. (g) 24,
- vit. A (IU) 437,
- vit. C (mg) 18,
- sodium (mg) 462,
- calcium (mg) 151,
- iron (mg) 3,
- Vegetables () 1,
- Starch () 1,
- Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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