1/2 c. prepared Italian salad dressing, divided
1/2 tsp. chili powder
1 lb. boneless sirloin steak, cut into 1/4 inch strips
1 medium sweet pepper, sliced
1 medium green pepper, sliced
1 medium onion, sliced and separated into rings
flour tortilla

In a large resealable plastic bag, combine 1/4 cup salad dressing and chili powder; add steak. Seal and turn to coat; refrigerate for 30 minutes. In a skillet, sauté peppers and onion in remaining salad dressing until crisp and tender. Remove and keep warm. Drain steak, discarding marinade in skillet, sauté steak for 6-10 minutes or until no longer pink. Return vegetables to pan. Heat through and spoon meat and vegetables down center of tortillas; fold in sides.

Yield: 4-6 servings.