Spicy beef wraps

Yield: 6 servings

Measure Ingredient
¼ cup Lime juice
2 teaspoons Pooms olive oil
4 \N Cloves garlic; minced
1½ teaspoon Pooms; ground cumin
1½ \N Pounds; frozen flank steak, trimmed of fat
2 \N Cups; frozen chopped sweet red peppers
1 cup Frozen chopped green peppers
2 cups Frozen chopped onions
1 cup Nonfat plain yogurt
½ medium Cucumber; peeled and grated
¼ teaspoon Salt
6 \N Frozen pita bread rounds; (6\" diameter)

In a shallow nonmetal dish, combine the lime juice, oil, garlic, and I teaspoon of the cumin. Mix well. With a serrated knife, slice the steak against the grain into thin strips. Add to the dish and mix well. Cover and refrigerate for 1 hour, stirring occasionally.

Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the red peppers, green peppers, and onions. Cook, stirring, for 5 minutes, or until soft but not browned. Add the steak and marinade. Cook, stirring, for 8 minutes, or until the steak is lightly browned and no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip.

In a small bowl, combine the yogurt, cucumber, salt, and the remaining ½ teaspoon curmin. Mix well.

Warm the pitas in the microwave on high power for 1 to 2 minutes.

Spoon the steak mixture onto the top of the whole pitas. Top with the yogurt sauce and roll up.

NOTES : Notes: Cut the flank steak into strips while it's frozen, then let it thaw right in the lime marinade.

Recipe by: Prevention's Freezer Cookbook - From the freezer Posted to EAT-LF Digest by SuzyWert@... on Jun 8, 1999, converted by MM_Buster v2.0l.

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