1 (1 lb.) flank steak
1/4 c. chopped fresh cilantro
1/8 tsp. pepper
1/8 tsp. red pepper
1 lg. clove garlic, minced
1/3 c. lime juice
2 (6 oz.) cans no salt added cocktail vegetable juice
Vegetable cooking spray
1 c. sweet red pepper strips
1 c. green pepper strips
3/4 c. sliced red onion
8 (6 inch) flour tortillas
3/4 c. diced tomato
3/4 c. commercial salsa

Trim fat from steak; slice diagonally across grain into thin strips. Place in a shallow dish. Combine cilantro and next 5 ingredients; stir well, and pour over meat. Toss gently; cover and marinate in refrigerator 4 hours.

Remove meat from marinade. Place meat on rack coated with cooking spray; place rack in a broiler pan. Broil 2 inches from heat 3 minutes; turn meat, and broil an additional 1 minute. Remove from oven, and keep warm.

Coat a nonstick skillet from cooking spray; place over medium heat until hot. Add red and green pepper strips and onion; saute until crisp tender. Combine vegetables and meat strips and keep warm.

Seal tortillas in aluminum foil, and bake at 325 degrees for 15 minutes. Place 1/4 cup meat mixture and 1 tablespoon tomato on each tortilla, and wrap. Serve with salsa. Yield: 8 servings (250 calories per fajita with 1 1/2 tablespoons salsa).