1/2 pound top sirloin steak
1 package fajita spices and seasonings
2 tablespoons olive oil
1/2 cup chopped green bell pepper
1 cup thinly sliced red onion
1 (8 3/4 ounce) can garbanzo beans, drained
1 tomato, quartered and thinly sliced
8 large flour tortillas, warmed to soften

In a small bowl, combine fajita spice packet and oil, mix well and set aside. Pierce steak several times on each side using a fork. Spoon a small amount of oil mixture onto steak to marinade and reserve the remaining marinade. Cover and refrigerate steak for 30 minutes.

Combine remaining ingredients (except tortillas) with reserved marinade and toss to coat (vegetables can be sauteed until crisp-tender if desired). Grill or broil steak until desired doneness. Slice into thin strips and combine with remaining ingredients. Spoon 1/2-1/3 cup steak and vegetable mixture into the center of each warmed tortilla. Fold one side of tortilla over the filling, followed by the “bottom” of the wrap and tightly roll to seal.

Makes 8 Servings
Serving Size: 1 wrap with 4 ounces filling