5 Spice Steak Wraps
12 ounces boneless beef round steak
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1/4 cup red and/or green sweet pepper cut into thin bite-size strips
1/4 cup julienned carrot
1/4 cup snipped fresh chives
2 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
1/2 teaspoon five-spice powder
1/4 teaspoon salt
Nonstick cooking spray
1/4 cup plain low-fat yogurt or light dairy sour cream
4 8-inch flour tortillas
If desired, partially freeze steak for easier slicing. In a medium bowl combine coleslaw mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil. Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside.
Trim fat from steak. Thinly slice steak across the grain into 1/4-inch-thick strips. Sprinkle steak strips with five-spice powder and salt. Coat an unheated 10-inch nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add steak strips; stir-fry for 3 to 4 minutes or until brown.
To assemble, spread 1 tablespoon of the yogurt down the center of each tortilla. Top with steak strips. Stir coleslaw mixture; spoon over steak. Fold in sides of tortillas. If desired, secure with wooden toothpicks. Makes 4 wraps.