Weight Watchers Zesty Steak Fajitas

Per serving: (1 fajita, 2 tablespoons sour cream, and 2 tablespoons salsa)
285 cal, 6g fat, 1g sat fat, 1g trans fat, 52mg sodium, 36g carb, 4g fiber, 24g protein, 165mg calcium
POINTS Value: 5

Ingredients
3 tablespoons fresh lime juice
3 garlic cloves, minced
2 teaspoons chili powder
1/4 pound beef top round steak, trimmed and thinly sliced
1 large onion, thinly sliced
1 red bell pepper
1 serrano pepper seeded and chopped (I substituted a green bell pepper)
1 1/2 teaspoons reduced sodium soy sauce
1 tablespoon Worcestershire sauce
4 Flatout Wraps
1/2 cup fat free sour cream
1/2 cup prepared tomato salsa

Directions
Combine the lime juice, garlic, and chili powder in a large zip-close plastic bag, add the steak.  Squeeze out the air and seal the bag; turn to coat the steak. Refrigerate, turning the bag occasionally, 20 minutes. Drain the beef, discard the marinade.

Spray a large nonstick skillet with nonstick spray and set over medium-high heat.  Add the onion, pepper, and serrano; cook, stirring occasionally, until softened, about 5 minutes.  Add the steak and cook until lightly browned, but still barely red in the center, 3-4 minutes.  Add the soy sauce and Worcestershire sauce; cook 1 minute.

Place the tortillas on a work surface.  Spoon 1 cup of beef mixture in the middle of each tortilla, leaving a 1 1/2 inch border on each side.  Fold the bottom of each tortilla over the filling, then fold the sides in and roll up, jelly-roll style, to form a neat package.  Serve at once with the sour cream and salsa.