Teriyaki Steak Wraps

By Tonya_Speed

NUTRITION per serving: 201 Calories; 4g Fat; 26g Protein; 14g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 674mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Other Carbohydrates. Points: 4

Ingredients

• 1/4 cup teriyaki marinade
• 1/4 cup finely chopped red onion
• 1 clove garlic, pressed
• 1/2 teaspoon hot pepper sauce
• 1 pound boneless beef top round steak, 3/4" thick
• 1 small red onion, halved
• 2 to 3 medium green bell peppers, quartered
• 4 large Romaine lettuce leaves

Preparation

Step 1

In a small bowl, combine marinade, chopped onion, garlic and hot pepper sauce. Reserve 1/2 cup of the marinade mixture; set aside. Place the steak in a large zipper-topped plastic bag; pour remaining marinade on top; seal the bag and turn to coat the steak evenly with the marinade; refrigerate for 30 minutes. Preheat oven broiler. Remove steak from bag; discard marinade. Broil steak for 7 minutes; turn and add veggies to broiler pan. Broil for 7 to 10 minutes longer or until steak is cooked through and vegetables are tender-crisp, turning vegetables occasionally. Remove steak and vegetables from broiler; cut into thin strips. Mix steak and vegetables with reserved marinade and spoon mixture evenly onto lettuce leaves; roll up and enjoy!

LC SERVING SUGGESTION: Serve a big spinach salad on the side.
SERVING SUGGESTION: If desired, serve meat/veggie mixture on warmed whole wheat flour tortillas instead of lettuce leaves.
KOSHER: Make sure beef is certified kosher.
GLUTEN FREE: Make sure marinade and hot pepper sauce are gluten free.