Healthified Grilled Fajita Pitas

77% less sat fat • 64% less cholesterol than the original recipe. A Tex-Mex filling meets Greek bread in this veggie-packed dinner sandwich.

  • Prep Time 20 min
  • Total Time 24 hr 20 min
  • Servings 6

12
ounces beef flank steak
1/2
cup bottled light clear Italian salad dressing
1/2
teaspoon finely shredded lime peel
1/4
cup lime juice
2
tablespoons snipped fresh cilantro
1/4
cup finely chopped onion
1/4
teaspoon salt
1/4
teaspoon black pepper
4
cups mixed spring baby salad greens
1
medium red sweet pepper, cut into bite-size strips
1
medium avocado, halved, seeded, peeled, and thinly sliced
3
whole wheat pita bread rounds, halved

  • 1 Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
  • 2 In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
  • 3 Drain steak, discarding marinade. Sprinkle steak with salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.) (To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness [160°F], turning once.)
  • 4 To serve, thinly slice steak across the grain. In a large bowl, toss together steak, salad greens, red pepper, avocado, and reserved dressing mixture. Fill each pita half with steak mixture.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 filled pita half
Calories
270
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
460mg
460%;
Total Carbohydrate
25g
25%
(Dietary Fiber
5g
5%
  Sugars
3g
3%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
60%;
Calcium
4%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.