Steak & Potato Wraps

Serving Size: 4

1 pound potatoes -- cut in 1/2" cubes
12 ounces flank steak
1 1/2 tablespoons vegetable oil
1/4 cup Worcestershire sauce
1 cup cheddar cheese, low fat -- shredded
2/3 cup sliced green onions
salt and pepper -- to taste
8 flour tortillas -- 10-inch, warmed

Place potatoes in a microwave-safe bowl. Cover with plastic wrap, venting one corner. Microwave on high about 8 minutes or until the potatoes are just tender.

Cut steak with the grain, into strips 2-inches wide, then cut across the grain into 1/4-inch thick slices (partially freezing steak simplifies slicing). Meanwhile, in a large non-stick skillet, heat the oil over high heat. Add the steak; cooking and stirring for 2 minutes. Add Worcestershire sauce. Continue to cook until steak is no longer pink. Using a slotted spoon, remove the steak from the skillet and set aside.

Add the potatoes to the skillet and cook and stir until most of the liquid is absorbed. Mix in the steak, cheese and onions. Toss just until the cheese melts. Season with salt and pepper.

Put 1/2 cup of the potato and steak mixture onto the center of each tortilla. Fold tortilla like you would a burrito.

Per Serving: 819 Calories; 26g Fat (29.2% calories from fat); 39g Protein; 105g Carbohydrate; 7g Dietary Fiber; 49mg Cholesterol; 1077mg Sodium