With summer around the corner, it’s time to think of some lighter alternatives to get back into those swimsuits all of us are slightly dreading. This filling, wholesome wrap will keep even the guys in the house satisfied without destroying the calorie and fat count.

Chipotle Steak Wraps (Makes 2 wraps)

Ingredient List:

– ½ lb. Skirt Steak – Salt (to taste)

– 2 Flour Tortillas – Pepper (to taste) – 1 Tomato – 2 tsp Garlic Powder

– 1 Can of Corn – Cayenne Pepper (to taste)

– Cholula Chipotle Sauce – Shredded Lettuce

– Sour Cream – Cooking Oil

– Shredded Cheese

Mix together salt, pepper, and garlic powder and rub over the skirt steak on both sides. Carefully cut the steak into thin, bite-sized strips. Take a skillet and set to medium heat with a drizzle of cooking oil. Put the slices of steak into the skillet and let them sizzle for a minute and flip, checking to see if the sides are brown.

Once the steak is cooked to medium well, remove and set aside. Using the drippings in the skillet from the steak, drain the can of corn and put the corn in the skillet, allowing it to heat up and absorb the flavors from the leftovers in the pan. Once the corn is properly heated, set aside with the steak, and mix the two together. Mix together about 4 tablespoons of sour cream with chipotle sauce to taste to create the sauce for the wraps.

Set out two tortillas and spread the sauce over the tortillas, followed by the steak and corn. Dice the tomato and put in the tortilla along with the shredded lettuce. Garnish with shredded cheese and wrap the tortilla, carefully tucking in the ends so nothing falls out of them. Place the prepared wraps in a fresh skillet with no oil in it and set to medium heat, and place the wraps in the skillet with the seam down. Let sit for a minute and roll the wraps to allow even toasting. Remove from skillet and enjoy!