1 beef flat iron steak or top sirloin steak (1-1/4 pounds), cut into thin strips
1/4 cup Greek vinaigrette
1/2 cup fat-free plain Greek yogurt
2 teaspoons lime juice
1 tablespoon oil from sun-dried tomatoes
1 small green pepper, cut into thin strips
1 small onion, cut into thin strips
1/4 cup chopped oil-packed sun-dried tomatoes
1/4 cup sliced Greek olives
8 whole wheat tortillas (8 inches), warmed
1/4 cup crumbled garlic and herb feta cheese
In a large bowl, toss beef with vinaigrette; let stand 15 minutes. In a small bowl, mix yogurt and lime juice.
In a large skillet, heat oil from sun-dried tomatoes over medium-high heat. Add pepper and onion; cook and stir until crisp-tender, 3-4 minutes. Remove to a small bowl; stir in sun-dried tomatoes and olives.
Place same skillet over medium-high heat. Add beef; cook and stir until no longer pink, 2-3 minutes. Remove from pan.
Serve steak and pepper mixture in tortillas; top with cheese. Serve with yogurt mixture and lime wedges.