Chipotle Steak Salad Wrap


2 tablespoons lime juice
5 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
2 (6-ounce) top sirloin steaks
1 1/2 tablespoons fresh orange juice
1 1/2 tablespoons red wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon honey
1 cup black beans, rinsed and drained
3/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
1/4 cup thinly sliced green onions
1 1/2 cups baby spinach leaves
1 ounce crumbled feta cheese (about 1/4 cup)
1/2 cup ripe peeled avocado, sliced
4 Flatbread wraps


Squeeze lime juice over steaks. Combine 1 teaspoon oil, 1/4 teaspoon salt, chipotle chile powder, and black pepper; rub evenly over steaks. Let sit for 15 minutes. Heat a grill pan over medium-high heat. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steaks diagonally across the grain into thin slices.
Combine remaining 4 teaspoons oil, orange juice, and next 3 ingredients (through honey) in a large bowl, stirring with a whisk. Stir in beans, tomato, cilantro, green onions, and spinach; toss to coat. Divide salad mixture evenly among 4 wraps; top evenly with steak, avocado and feta cheese; roll up and serve.
Yield: 4 servings About 380 calories; 14 grams fat