Ranchero Grilled Steak Wraps

• 2 dried ancho chiles
• 2 cups boiling water
• 3/4 cup reduced-fat mayonnaise
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1 teaspoon honey
• 1 beef flat iron steak or top sirloin steak (1 pound)
• Salt and pepper to taste
• 4 fat-free flour tortillas (8 inches), warmed
• 1 medium ripe avocado, peeled and diced
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 cup torn romaine
• 1/2 cup chopped tomatoes
• 1/4 cup chopped red onion

1. Place chiles in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside.
2. Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
3. Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up.

chiles, boiling water, mayonnaise, fresh cilantro, lime juice, garlic, honey, beef, salt, flour tortillas, avocado, torn romaine, tomatoes, red onion

Taken from www.tasteofhome.com/recipes/ranchero-grilled-steak-wraps/ (may not work)