Beef Taco Wrap
- Combine cream cheese and 1 teaspoon taco seasoning mix in small bowl; cover and refrigerate.
- Stack steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine water and remaining taco seasoning mix in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
- Spread 2 tablespoons cream cheese mixture and 2 tablespoons salsa evenly over each tortilla leaving 1-inch border around edge. Top evenly with 1/4 of beef and toppings, as desired. Roll up tightly. Cut in half before serving.
Nutrition information per serving: 509 Calories; 22 g Total Fat (10 g Saturated Fat; 5 g Monounsaturated Fat); 105 mg Cholesterol; 1513 mg Sodium; 44 g Total Carbohydrate; 2.8 g Dietary Fiber; 32 g Protein; 4.4 mg Iron; 6.8 mg Niacin; 0.4 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 42.4 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.