1. Remove fat from beef. Mix chili powder, oregano, cumin and 1/2 teaspoon salt. Rub mixture on both sides of beef. Let stand 10 minutes at room temperature.
2. Set oven control to broil. Place beef on rack in broiler pan. Broil with top 3 to 4 inches from heat about 5 minutes on each side for medium doneness or until beef is desired doneness. Cut into 1/8-inch slices.
3. Warm tortillas as directed on package. Mix sour cream, horseradish and remaining 1/2 teaspoon salt. Spread 3 tablespoons horseradish mixture over each tortilla top each with 1 cup of the lettuce and 1/4 cup of the tomato. Top with beef. Fold one end of tortilla up about 1 inch over filling fold right and left sides over folded end, overlapping. Fold remaining end down.
Calories 240 (Calories from Fat 55)
Fat 6g (Saturated 2g)
Carbohydrate 23g (Dietary Fiber 3g)
% DAILY VALUE: Vitamin A 22% Vitamin C 24% Calcium 16% Iron 22%
DIET EXCHANGES: 1 Starch, 3 Very Lean Meat, 2 Vegetable
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chilled Beef Wrap recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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