We’re always watching some sort of sport on Sunday’s, alright even Saturdays, and even throughout the week if there’s something on. At least one of my planned meals is directed to “Sports Day”. They are normally quick, simple and can be put together (not cooked) by the kids themselves that way they can have some fun in creating their own plate.
This Recipe is such an easy one, you can make it up as you go, toss anything in there and just pretty much let everyone make their own wraps. To make it easier I set things up in an assembly line for the kids, they can pick and choose whichever things they like and move on down till they are done.
I got this idea from a Cooking Light recipe Spicy Pork and Bell Pepper Tacos. We didn’t have any pork on hand, so I switched it up to beef.
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch strips ( I trimmed up flank steak I had marinating in Italian dressing so I didn’t have to even add any seasonings! When I bought it I poured the dressing in a ziplock bag with the meat and sealed, labeled and froze it. Simple way to season anything and cut down a step in preparation)
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon ground red pepper
1/4 teaspoon salt
4 teaspoons vegetable oil, divided
1 large bell pepper of each, cut into strips – Red, Green, Yellow (When I buy or store peppers, I cut into portions, or sizes then freeze. So whenever needed your saving a load of time in preparation!)
1 1/2 teaspoons bottled minced garlic
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese
3/4 cup salsa
Lime wedges (optional)
Combine the first 4 ingredients in a medium bowl. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork (or beef), and cook for 8 minutes or until the pork/beef is done. Remove from pan; keep warm.
Heat 2 teaspoons oil in pan coated with cooking spray over medium-high heat. Add bell peppers, garlic, and 1/4 teaspoon salt, and sauté 5 minutes or until tender. Divide pork evenly among tortillas; top each serving with 1/2 cup pepper mixture, 2 tablespoons cheese, and 2 tablespoons salsa, and fold. Serve with lime wedges, if desired.
I served the Steak Wraps with the Sweet Onion Dip, fresh chives from our garden and Saute Mushrooms.