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Colorful Beef Wraps
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| 1 lb | beef sirloin, cut into thin strips |
| 3 | garlic cloves, minced |
| 1/4 tsp | pepper |
| 3 Tbsp | soy sauce |
| 3 tsp | olive oil |
| 1 medium | red onion, cut into wedges |
| 1 jar (7 oz) | roasted sweet red peppers, drained and cut into strips |
| 1/4 cup | dry red wine, (or beef broth) |
| Ranch salad dressing | |
| 6 | flour tortillas, (8 inches) |
| 1 1/2 cups | torn iceberg lettuce |
| 1 medium | tomato, chopped |
| 1/4 cup | chopped green onions |
In a large non-stick skillet coated with cooking spray, sauté the beef, garlic, pepper and 2 Tbsp soy sauce in 2 tsp oil until meat is no longer pink.
Remove and keep warm.
Sauté onion in 1 tsp oil for 2 minutes.
Stir in the red peppers, wine (or broth) and 1 Tbsp soy sauce; bring to a boil.
Return beef to pan; simmer for 5 minutes or until heated through.
Spread the ranch dressing over one side of each tortilla; sprinkle with the lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.
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