1 tsp. each: crushed red pepper, chili powder, ground cinnamon and ground cumin
1 beef flank steak (1-1/2 lb.)
1 medium green or red pepper, cut lengthwise into quarters
1 medium onion, cut into 1/2-inch-thick slices
3/4 cup BULL'S-EYE Steakhouse Barbecue Sauce with A.1.
6 flour tortillas (6 inch), warmed
PREHEAT grill to medium-high heat. Mix seasonings; rub evenly onto both sides of steak.
GRILL steak 5 min. on each side. Continue grilling 10 to 15 min. or until medium doneness (160°F), turning and brushing occasionally with some of the barbecue sauce. Meanwhile, grill vegetables 4 to 5 min. on each side, brushing occasionally with the remaining barbecue sauce.
CUT steak across the grain into thin slices. Cut peppers and onions into thin slices. Place meat and vegetables evenly down centers of tortillas; roll up to enclose filling.
KRAFT KITCHENS TIPS
How to Warm Tortillas
Wrap tortillas in foil. Grill 3 to 5 min. or just until warmed.
Substitute
Substitute 1-1/2 lb. boneless skinless chicken breasts for the steak. Grill chicken 10 to 12 min. or until cooked through (170°F), turning and brushing occasionally with some of the barbecue sauce.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 330
Total fat 9g
Saturated fat 3.5g
Cholesterol 45mg
Sodium 570mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 13g
Protein 26g
Vitamin A 4%DV
Vitamin C 15%DV
Calcium 8%DV
Iron 20%DV
