1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
1/2 teaspoon dried Mexican seasoning
2 eggs, slightly beaten
2 egg whites, slightly beaten
2 tablespoons water
4 medium spinach or flour tortillas (10-inch diameter), warmed
1/2 cup prepared thick-and-chunky salsa
1/2 cup shredded reduced fat Cheddar cheese
Toppings: Fat free dairy sour cream, additional prepared thick-and-chunky salsa (optional)
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips and Mexican seasoning in medium bowl; toss to coat.
Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm. Wipe out skillet using paper towels, if necessary.
Combine whole eggs, egg whites and water in small bowl. Spray same skillet with cooking spray; heat over medium-low heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set.
Layer 1/4 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa, 1/4 of eggs and 2 tablespoons cheese. 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: 420 Calories; 99 kcal Calories from fat; 11 g Total Fat; 4 g Saturated Fat; 5 g Monounsaturated Fat; 64 mg Cholesterol; 1015 mg Sodium; 41 g Total Carbohydrate; 1.7 g Dietary Fiber; 36 g Protein; 4.9 mg Iron; 8.7 mg Niacin; 0.6 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.5 mg Zinc; 68.7 mcg Selenium; 88.7 mg Choline;