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Mexican Fajita Pockets

EDR Mexican Fajita Pockets
1/2 pita and 1/2 cup mixture
10 Min

Juicy flank steak, bathed in a seasoned garlicky lime marinade, make for wonderful, homemade, healthy-style fajitas. Enjoy our Mexican Fajita Pockets for a quick weeknight meal and get ready for rave reviews!

What You'll Need

  • 8 ounces flank steak, trimmed
  • 1 tablespoon lime juice
  • 3 cloves garlic, peeled and cut in half
  • 2 tablespoons olive oil
  • 1 (16-ounce) package frozen fajita vegetables (bell pepper and onion strips), thawed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 2 (4-inch) whole wheat pitas, cut in half

What to Do

  1. Freeze meat about 30 minutes. Slice thinly across grain into bite-size strips and place in resealable plastic bag.
  2. In a small bowl, mix together lime juice, garlic, and oil. Add mixture to plastic bag and refrigerate 2 to 4 hours; drain.
  3. Coat a medium nonstick skillet with cooking spray. Over medium-high heat, cook vegetables, cumin and pepper until tender, stirring occasionally, adding more cooking spray as needed. Remove vegetables from skillet. Add beef to hot skillet and cook about 2 to 3 minutes, or until fork-tender, stirring occasionally. Do not overcook.
  4. Return vegetables to skillet and heat through. Spoon mixture into pita bread halves and serve.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 225
  • Calories from Fat 102
  • Total Fat 11g 17 %
  • Saturated Fat 2.7g 13 %
  • Trans Fat 0.0g 0 %
  • Protein 15g 30 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 37mg 12 %
  • Sodium 120mg 5 %
  • Total Carbohydrates 16g 5 %
  • Dietary Fiber 1.2g 5 %
  • Sugars 4.3g 0 %

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