Beef Taco Wrap1 pound round tip steaks, cut 1/4- to 1/8-inch thick
1/2 cup soft cream cheese
1 package (about 1 to 1 1/4 ounces) taco seasoning mix
1/2 cup water
4 medium flour tortillas (about 10-inch diameter)
1/2 cup prepared salsa
Toppings: Lettuce, tomatoes, sliced ripe olives
1. Combine cream cheese and 1 teaspoon taco seasoning mix in small bowl. Cover, and refrigerate.
2. Stack steaks, and cut lengthwise in half and then crosswise into 1-inch-wide strips. Combine water and remaining taco seasoning mix in medium bowl. Add beef, and toss to coat. Cover, and marinate in refrigerator 30 minutes to 2 hours.
3. Spray large nonstick skillet with cooking spray. Heat skillet over medium-high heat until hot. Add half of beef, and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
4. Spread 2 tablespoons cream cheese mixture and 2 tablespoons salsa evenly over each tortilla, leaving 1-inch border around edge. Top evenly with a quarter of beef and toppings, as desired. Roll up tightly. Cut in half before serving.