Thai Beef Salad Wraps

Serves 6 ( 5 points +)

• 1 lb. flank steak
• salt and pepper
• 1 c. peeled , cubed cucumber
• ½ c. chopped cherry tomatoes
• ¼ c. thinly sliced onion
• 2 T. chopped, fresh basil
• 3 T. chopped, fresh cilantro
• 2 T. brown sugar
• 3 T. low-sodium soy sauce
• 2 T. lime juice
• ½ tsp. crushed red pepper
• 6 Flat-Out Light Tomato Wraps
• lettuce leaves

Sprinkle steak with salt and pepper and grill to desired doneness. Let stand 5 minutes before slicing across the grain into thin slices.
Combine steak, cucumber and next 4 ingredients ( through cilantro) in a large bowl. Combine sugar, soy sauce, lime juice and red pepper flakes. Drizzle over steak mixture; toss well to coat. Arrange lettuce leaves on each wrap. Spoon steak mixture evenly over each wrap. Roll and slice in half.


adapted from "Cooking Light"