Steak and Potato Wraps

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

• 1 lb. (3 medium) potatoes, cut into 1/2-inch cubes
• 12 oz. flank steak
• 2 Tbsp. vegetable oil, divided
• 1/4 cup Worcestershire sauce*
• 1 cup (4 oz.) shredded, reduced-fat sharp Cheddar cheese*
• 2/3 cup thinly sliced green onions
• 1/8 tsp. salt (optional)
• 1/8 tsp. pepper (optional)
• 8 (10-inch) flour tortillas, heated*
• Steak sauce (optional)*

Place potatoes in microwave-safe dish; cover with plastic wrap, venting one corner. Microwave on HIGH 7 minutes or until just tender; set aside.

Cut steak lengthwise into thirds, then crosswise into 1/4-inch thick slices.  Heat 1 tablespoon oil in large nonstick skillet over medium-heat until hot. Add 1/2 steak; cook and stir 2 minutes or until steak loses pink color.

Using slotted spoon, remove to large bowl; repeat with remaining oil and steak. Add Worcestershire sauce; toss to combine.

Add potatoes to skillet; cook and stir until most liquid is absorbed. Add steak, cheese and onions; mix lightly just until cheese melts. Season with salt and pepper, if desired.  Spoon 1/2 cup potato mixture onto center of each tortilla. Fold bottom edge up over filling; fold right and left sides to center, overlapping edges; fold top edge over to enclose filling. Serve with steak sauce, if desired.  Note:     Microwave cooking time is based on a 700-watt microwave. Adjust time to your own oven.