Tailgate Fajitas

1 pound flat-iron steak or boneless, skinless chicken breast (or pound of each)

1 bottle (12 ounces) Mrs. Dash Mesquite Grille 10-Minute Marinade (divided)

1 teaspoon olive oil

3 cups raw vegetable strips (onion, bell pepper, zucchini and/or mushrooms)

8 (6-inch) fat-free flour tortillas

Toppings

Fat-free sour cream

No-added-salt canned tomatoes

Salsa

Fresh cilantro, chopped

Fresh avocado, sliced

Place meat in shallow glass or other nonreactive dish. Pour in ¾ cup of the marinade, reserving the rest. Marinate 10 minutes.

Meanwhile, heat grill.

Transfer meat to hot grill, discarding marinade from dish. Grill steak or chicken to desired degree of doneness (juices should run clear when chicken is poked with a fork).

Cut meat diagonally across the grain into thin strips. Place vegetables on aluminum foil over grill rack or in nonstick skillet, cooking until tender. Drizzle reserved marinade over vegetables while cooking.

Arrange chicken, beef and vegetables on serving platter. Wrap tortillas in foil and warm on grill. Serve fajitas with toppings of choice. Serves four.

@Recipe nutrition:Approximate values per 2 fajitas: 350 calories, 10 grams fat, 3 grams saturated fat, 250 milligrams sodium, 35 grams carbohydrates, 4 grams fiber.