Chili Lime Fajitas
1 lb fajita beef (or flank steak cut into ½ inch strips)
1 lime, juiced
1 ½ tsp garlic powder
½ tsp crushed red pepper
1 tsp cumin
1 tsp oregano
1 ½ tsp kosher salt
2 tbsp butter
½ green bell pepper, sliced
½ red bell pepper, sliced
½ vidalia onion, sliced
4 Tumaro’s Carb Wise Premium White Wraps
shredded Mexican cheese
1. In a small mixing bowl with a lid, combine all the ingredients for the marinade. Coat meat evenly, cover, and let refrigerate for about an hour (or overnight).
2. In a cast iron or frying pan, warm butter over medium heat. Begin sautéing peppers for 1-2 minutes then add onions. Continue stirring until peppers and onions begin to blacken around the edges. Add steak strips, only allowing them to cook about 30-60 seconds per side.
3. Turn another burner with a medium frying pan on medium-high heat. When warm, place a wrap into the pan, allowing it to cook about 30-45 seconds on each side. The wraps should bubble slightly before flipping.
4. Serve fajitas in wraps with fresh avocado slices, cheese, sour cream, cilantro, and lime juice.