8 ounces beef Sirloin Tip Center Steaks, cut 1/8 to 1/4 inch thick
2 eggs, beaten
1/4 cup shredded Mexican cheese blend or jalapeño pepper cheese
1 tablespoon water
1/4 teaspoon pepper
2 medium flour tortillas (10-inch diameter), warmed
1/4 cup prepared salsa
Toppings: Sour cream, chopped fresh cilantro, additional prepared salsa (optional)
Combine eggs, cheese and water in small bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set. Set aside; keep warm.
Season beef Steaks with pepper. Carefully wipe out skillet with paper towels, if necessary. Spray with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; cook 1/8-inch thick steaks 1 to 2 minutes (1/4-inch thick steaks 3 to 4 minutes) or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef. Season beef with salt, as desired.
Layer 1/2 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa and 1/2 of eggs. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired.
Nutrition information per serving: 501 calories; 20 g fat (7 g saturated fat; 7 g monounsaturated fat); 298 mg cholesterol; 1414 mg sodium; 4 g carbohydrate; 2.8 g fiber; 39 g protein; 6.8 mg niacin; 0.5 mg vitamin B6; 1.9 mcg vitamin B12; 5.5 mg iron; 58.6 mcg selenium; 5.4 mg zinc.