3/4 cup reduced-fat bottled ranch salad dressing
1/3 cup crumbled blue cheese
1 tbsp. oil
2 onions, chopped
1 (10 oz pkg) mushrooms, sliced
3/4 tsp. salt
1 1/2 lbs london broil steak, 1"-thick
1 tsp. dry Southwest seasoning
3 cups baby spinach leaves
6-10 inch flour tortillas
12 cherry tomatoes, quartered

Position oven rack 6-inch from heat. Preheat broiler.

In a bowl, combine dressing and blue cheese, reserve.

In a large skillet, heat oil over medium heat. Add onions, cook, stirring occasionally until softened. Add mushrooms and 1/4 tsp salt. Cook, stirring occasionally, until browned.

Rub both sides of steaks with seasoning, and 1/2 tsp. salt. Place steaks on broiler pan. Broil, turning once, 6 minutes per side. Let stand 10 minutes. Cut into thin slices. Arrange 1/2 cup spinach down center of each tortilla, leaving a 2-inch border at bottom.

Dividing evenly, top with mushroom mix, steak slices, and tomatoes. Drizzle each tortilla with dressing. Fold up tortilla bottoms, fold in sides and roll up.

Submitted by: Sherry Monfils