PORK FAJITA WRAPS

4 (Cilantro-flavored) flour tortillas (8 inches in diameter)
3 Medium bell peppers, thinly sliced
1 Large onion, thinly sliced
½ Pound pork tenderloin, cut into 2½-inch strips
4 Garlic cloves, finely chopped
¾ Teaspoon salt
1½ Teaspoons ground cumin
¼ Cup lime juice

Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours. Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade.

Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are crisp-tender. Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with chopped tomato, chopped fresh cilantro, salsa and (fat free) sour cream or yogurt, if desired.

Serving size: 1 Tortilla
Calories: 215
Fat: 5 g
Cholesterol: 35 mg
Carbohydrate: 27 g
Protein: 17 g
Sodium: 620 mg

TIP: Use ½ pound chicken or beef sirloin steak, cut into pieces, instead of pork.

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