Makes 6-8 servings

Ingredients:

• 1 large flank steak
• 1⁄4 cup lime juice
• Pinch salt
• Pinch pepper
• 1 large sweet onion, sliced
• 2 red peppers, seeded and cut into thin strips
• 2 cloves garlic, sliced
• 1 tsp. chili powder
• 2 Tbsp. olive oil
• 10 gluten-free tortillas

Directions:

1. In a small bowl, combine lime juice, salt and pepper.
2. Set flank steak into a container and pour seasoned lime juice over top. Let rest for 10 minutes, turning once.
3. Over high heat, barbecue steak for 5-6 minutes each side. Remove and allow to rest 10 minutes.
4. In the meantime, heat olive oil in a heavy-bottomed skillet and sauté the onion, peppers and garlic for 2-4 minutes.
5. Add chili powder and mix well. Keep warm.
6. Slice the flank steak into thin strips, cover and set aside.
7. Toast tortillas on the grill or warm through.
8. Place enough steak and vegetables to fill the center of each toasted tortilla.
9. Spoon on a generous dollop of guacamole (below) and fresh salsa (below), wrap and eat.

Guacamole Ingredients:

• 4 ripe avocados
• 1⁄2 cup fresh cilantro, chopped
• 1⁄4 cup white onion, minced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1⁄4 cup freshly squeezed lime juice
• 1 tsp. ground cumin
• Pinch salt

Directions:

1. Peel and core avocados. Mash lightly in a medium bowl.
2. Add remaining ingredients and mix well.

Fresh Tomato Super Salsa Ingredients:

• 3 cups ripe, diced tomatoes
• 1⁄2 cup red onion, diced
• 1 clove garlic, minced
• 1⁄4 cup fresh cilantro, chopped
• 1⁄4 cup lime juice, freshly squeezed
• 1 jalapeño, seeded and minced
• 1 Tbsp. olive oil
• Pinch salt

Directions:

1. Combine all ingredients in a medium bowl.
2. Allow to rest 30 minutes for flavors to combine.