Serves: 4
Total Calories: 160

3/4 pound lean boneless beef top round steak, cut into thin strips
2 tablespoons ketchup
2 tablespoons lime juice
1 clove garlic, minced
1/2 teaspoon ground cumin
4 cups shredded lettuce
1/2 cup diced, seeded cucumber
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup seeded tomato
1/4 cup chopped fresh cilantro *
1/4 cup thinly sliced scallion
1/4 cup ESTEE Creamy French salad dressing
4 corn tortillas, 6-inch

1. Place beef in a shallow dish. Combine next 4 ingredients pour over beef and toss to coat. Refrigerate at least 30 minutes, or overnight, if desired.

2. Meanwhile, prepare salad: Arrange lettuce on a large serving platter or shallow salad bowl. In another bowl, combine remaining ingredients, except tortillas, and toss to coat. Spoon over lettuce, leaving a 1-inch border. Salad may be refrigerated if not serving right away.

3. Remove beef from refrigerator. Heat large nonstick skillet over high heat. Add beef and cook, stirring 3 to 5 minutes or just until cooked through remove from heat. Warm tortillas according to package directions cut each into thirds. Wrap 2 to 3 pieces of beef in each tortilla strip. Arrange decoratively on top of salad. Serve additional French dressing on side, if desired.

*Fresh cilantro leaves, also called coriander or Chinese parsley, are frequently used in Mexican and Southwestern cooking, and can be found in many supermarkets. Do not substitute ground coriander, as that comes from the seed of the plant.

EXCHANGES
1 Starch
1 Vegetable
3 Meat, very lean

PYRAMID SERVINGS
1 Starch
1 Vegetable
1 Meat

NUTRITION FACTS
Calories 202
Calories from Fat 32
Fat 4 g
Saturated Fat 1 g
Cholesterol 48 mg
Sodium 223 mg
Carbohydrate 20 g
Dietary Fiber 3 g
Sugars 5 g
Protein 22 g

Nutritional Facts:

Serves: 4
Total Calories: 160
Calories from Fat: 75

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