Chipotle-Rubbed Steak Wraps

Ingredients:

• 1 tbsp chopped chipotle chiles in adobo, or more to taste
• 1 ( 1 1/4-lb.) flank steak, about 1-inch thick
• 2 large romaine lettuce leaves, shredded
• 2 medium plum tomatoes, chopped
• 1 tbsp reduced-fat sour cream
• 2 tsp fresh lime juice
• 1/4 tsp salt
• 4 (8-inch) whole-wheat wraps

Makes 4 Servings

1. Rub chiles onto both sides of steak; place steak in a resealable plastic bag and let marinate at room temperature for 1 hour.
2. Heat the broiler and broiler pan for 10 minutes. Place steak on broiler pan and cook for 4-5 minutes per side for medium-rare. Remove from the broiler, transfer to a cutting board, and let steak rest for 5 minutes. Cut into thin slices across the grain.
3. In a medium bowl, combine lettuce, tomatoes, sour cream, lime juice and salt.
4. Heat wraps in the oven or microwave according to package directions. Divide lettuce mixture and steak evenly among wraps, roll up and serve.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a light sandwich that packs a lot of heat but leaves you satisfied. Chipotles are smoked jalapeno chiles and adobo sauce is a sauce made from pureed chiles, vinegar and spices. Remember to wear gloves when dealing with chiles because your fingers will burn. I also recommend seasoning your steak with salt, freshly ground black pepper and crushed garlic because they make everything better. This sandwich hit the spot and put a sopisticated Latin taste to the ordinary roast beef wrap. You can also use arugula, spinach or any other leafy green in place of the romaine and it will still be delicious. I should also warn you that these chiles are literally smokin' hot they will clear your sinuses. So if you can't take the heat, these steak wraps are not for you.