4 beef Tri-Tip Steaks, cut 1 inch thick (about 4 ounces each)
3/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/4 cup hoisin sauce
1 tablespoon honey
3 cups tri-color coleslaw mix (with green cabbage, red cabbage and carrots)
1 Granny Smith apple, peeled and thinly sliced
8 medium whole wheat flour tortillas (8 to 10-inch diameter), warmed
Combine cinnamon and pepper; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
Combine hoisin sauce and honey in large bowl. Carve steaks into thin slices; season with salt, if desired. Add steak slices, coleslaw mix and apple to hoisin mixture; toss to coat.
Place equal amounts of beef mixture down center of each tortilla, leaving 1-1/2-inch border on right and left sides. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges; secure with wooden picks, if necessary.
Nutrition information per serving: 484 calories; 13 g fat (5 g saturated fat; 4 g monounsaturated fat); 67 mg cholesterol; 958 mg sodium; 61 g carbohydrate; 8.8 g fiber; 32 g protein; 6.8 mg niacin; 0.5 mg vitamin B6; 1.9 mcg vitamin B12; 1.8 mg iron; 26.6 mcg selenium; 4.3 mg zinc; 90.1 mg choline.