Spicy Beef Wraps

1 lb. beef top sirloin, 3/4-inch thick
1 1/2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
6 flour tortillas, 6-8 inches in diameter
1 cup no-fat sour cream
1 tablespoon prepared horseradish
6 cups lettuce, shredded
1 large tomato, chopped
1/2 large red onion, chopped

Preheat broiler in oven and set rack about 3-4 inches below heating elements.

Cut fat from beef. In a small bowl, combine chili powder, oregano and cumin. Rub the spice mixture over both sides of the beef and let stand for 15 minutes at room temperature.

Place beef on a broiler pan and broil in oven about 5 minutes until medium-done (or until desired doneness.) Cut beef into 1/8 inch slices.

Warm tortillas according to package directions.

In a small bowl, combine the sour cream and horseradish. Spread 3 tablespoons of the sour cream mixture over each tortilla.

Top each tortilla with 1 cup of lettuce. Sprinkle each tortilla with the chopped red onion and tomatoes. Divide beef into equal portions and top each tortilla with beef. Fold one end of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping and serve.

Makes 6 wraps
Source: Seattle & King County Public Health