Lettuce-Wrapped Beef and Pepper Fajitas
Just because you're reducing carbohydrates doesn't mean you have to avoid recipes calling for bread. Here, lettuce replaces the tortillas to allow for extra carbs elsewhere. Or supplement the carbs by using whole wheat tortillas.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 203 |
| pro | 24 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 54 mg |
| sodium | 491 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 24% |
| vit A | 21% |
| vit C | 135% |
| folate | 17% |
-
1 lb (500 g) top sirloin grilling steak
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) salt
1 tsp (5 mL) vegetable oil
1 each sweet red and green pepper, thinly sliced
1 onion, sliced
2 cloves garlic, minced
1/2 cup (125 mL) salsa
1 tbsp (15 mL) lime or lemon juice
1/4 cup (50 mL) light sour cream
8 lettuce leaves
Preparation:
Trim fat off steak. Sprinkle steak with half each of the chili powder and salt. Broil steak, turning once, until browned but still pink inside, about 6 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain.
Meanwhile, heat nonstick skillet over medium heat; brush with oil. Cook red and green peppers, onion, garlic and remaining chili powder and salt, stirring occasionally, until tender-crisp, about 4 minutes. Stir in salsa and lime juice. Mound vegetables, steak and sour cream in each lettuce leaf; roll up.
Additional Information
Source
Canadian Living Magazine: June 2005
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