1 tbsp chipotle powder
1 lb flank steak, 1 in thick
2 large romaine lettuce leaves, shredded
1 medium plum tomato, diced
1 tbsp Greek yogurt
2 teaspoons fresh lime juice
1⁄4 teaspoon salt
4 whole-wheat wraps
Rub chipotle onto both sides of steak.
Heat skillet to medium high and cook steak 6 minutes on each side.
Remove from the pan, transfer to a cutting board, and let steak rest for 5 minutes. Cut into thin slices across the grain.
In a medium bowl, combine lettuce, tomatoes, Greek yogurt, lime juice, and salt.
Heat wraps in the oven or microwave and divide lettuce mixture and steak evenly among wraps, roll up, and serve.