Ingredients
| 1 (1 lb.) | ean flank steak | | 8 | fat-free flour tortillas | | Cooking spray | | 2 | lg. tomatoes, cut into 1/2-inch-thick wedges | | 2 | md. onions, cut into 1/2-inch-thick wedges | | 3 tbsp. | taco seasoning | | 2 cloves | garlic, minced | | 1/2 cup | tomato, chopped | | 1/2 cup | iceberg lettuce, shredded | | 1/2 cup | onion, chopped | | 1/2 cup | reduced-fat sharp cheddar cheese, grated | | 1/2 cup | fat-free sour cream | | 1/2 cup | salsa |
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Instructions
Trim fat from steak. Slice steak diagonally across grain into thin strips. Heat tortillas according to package directions. Set aside; keep warm. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; saute 2 minutes or until browned. Add tomato wedges, onions, seasoning, and garlic; stir well. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Divide steak mixture evenly among tortillas; roll up. Top each fajita with 1 tablespoon chopped tomato and 1 tablespoon each of remaining ingredients.
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