Ingredients
2 dried ancho chiles2 cups boiling water3/4 cup reduced-fat mayonnaise2 tablespoons minced fresh cilantro1 tablespoon lime juice1 garlic clove, minced1 teaspoon honey1 beef flat iron steak or top sirloin steak (1 pound)Salt and pepper to taste4 fat-free flour tortillas (8 inches), warmed1 medium ripe avocado, peeled and diced1 cup shredded reduced-fat Mexican cheese blend1 cup torn romaine1/2 cup chopped tomatoes1/4 cup chopped red onion
Preparation
Place chiles in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside.
Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up.
