Healthified Grilled Fajita Pitas

77% less sat fat • 64% less cholesterol than the original recipe. A Tex-Mex filling meets Greek bread in this veggie-packed dinner sandwich.

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The Quick Take & Nutrition Info

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The Quick Take: Healthified

Calories Reduced By 200
Fat Reduced By 21g
Dietary Fiber Added 2g

See What Makes It Healthified »

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 filled pita half

Calories: 270
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 460mg; 460%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 5g 5% Sugars 3g 3% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 60%;
Calcium: 4%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 24 hr 20 min
Servings 6

Ingredients

12: ounces beef flank steak

1/2: cup bottled light clear Italian salad dressing

1/2: teaspoon finely shredded lime peel

1/4: cup lime juice

2: tablespoons snipped fresh cilantro

1/4: cup finely chopped onion

1/4: teaspoon salt

1/4: teaspoon black pepper

4: cups mixed spring baby salad greens

1: medium red sweet pepper, cut into bite-size strips

1: medium avocado, halved, seeded, peeled, and thinly sliced

3: whole wheat pita bread rounds, halved

Directions

1 Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
2 In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
3 Drain steak, discarding marinade. Sprinkle steak with salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.) (To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness [160°F], turning once.)
4 To serve, thinly slice steak across the grain. In a large bowl, toss together steak, salad greens, red pepper, avocado, and reserved dressing mixture. Fill each pita half with steak mixture.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before	After
1 pound tenderloin steak	12 ounces beef flank steak
1/4 cup olive oil	1/2 cup bottled light clear Italian salad dressing
1/4 cup vinegar	1/4 teaspoon salt
1/2 teaspoon salt	4 cups mixed spring baby salad greens
4 cups chopped iceberg lettuce	1 medium red sweet pepper, cut into bite-size strips
1 cup shredded Monterey jack cheese (4 ounces)	3 whole wheat pita bread rounds, halved
3 pita bread rounds, halved

Nutritional Highlights

Calories		470 (before) 270 (after)
Cholesterol		70 mg (before) 25 mg (after)
Dietary Fiber		3 g (before) 5 g (after)
Fat		4 (before) 1 (after)
Saturated Fat		11 g (before) 2 1/2 g (after)
Sodium		630 mg (before) 460 mg (after)
Total Fat		33 g (before) 12 g (after)
Vitamin A (%DV)		10 (before) 25 (after)

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We calculated the nutrition of this recipe at the time it was created on 07/16/2012. NOTE: We do not include optional ingredients in our calculations.