1 lb. beef top sirloin steak (1/2 inch thick)
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons vegetable oil
1/3 cup light ranch salad dressing
3 tablespoons fat-free sour cream
1/2 to 1 canned chipotle chile in adobo sauce, minced*
4 (7- to 8-inch) low-fat whole wheat or flour tortillas
4 cups packed mixed salad greens
1/2 cup thinly sliced red onion
1. Sprinkle steak with chili powder and cumin, pressing gently into steak.
2. Heat oil in large nonstick skillet over medium-high heat until hot. Cook steak 9 to 10 minutes for medium-rare, turning once. (Do not overcook or it will become tough.) Remove steak; cover loosely with foil. Let stand 5 minutes before thinly slicing.
3. Meanwhile, combine dressing, sour cream and chile in small bowl. Spread tortillas with sour cream mixture; top with greens, onion and beef; fold or roll up.
TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove seeds for less heat. Refrigerate remaining chiles for about 1 week.
PER SERVING: 305 calories, 10.5 g total fat (2 g saturated fat), 30 g protein, 23.5 g carbohydrate, 70 mg cholesterol, 460 mg sodium, 4.5 g fiber