Healthified Grilled Fajita Pitas

Healthified Grilled Fajita Pitas

Healthified Grilled Fajita Pitas
Provided by:
total prep
77% less sat fat • 64% less cholesterol than the original recipe— see the comparison. A Tex-Mex filling meets Greek bread in this veggie-packed dinner sandwich.


  • 12 ounces beef flank steak
  • 1/2 cup bottled light clear Italian salad dressing
  • 1 medium avocado, halved, seeded, peeled, and thinly sliced
  • 3 whole wheat pita bread rounds, halved
  • 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


  • 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.
  • 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.
  • 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.)
  • 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.

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