Pork & Bell Pepper Wraps (Cooking Light)

Ingredients:
1 ½ lbs pork tenderloin, trimmed & cut into ½ inch strips
1 ½ teaspoons dried Italian seasoning
½ teaspoon ground red pepper
¼ teaspoon salt
4 teaspoons vegetable oil, divided
Cooking spray
1 ½ cups red bell pepper strips (about 1 large)
1 ½ cups green bell pepper strips (about 1 large)
1 ½ cups yellow bell pepper strips (about 1 large)
1 ½ teaspoons bottled minced garlic
¼ teaspoon salt
6 (8-inch) fat-free flour tortillas
¾ cup (3 oz) shredded reduced-fat cheddar cheese
¾ cup bottled salsa

Combine the first 4 ingredients in a medium bowl. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm.
Heat 2 teaspoons oil in pan coated with cooking spray over medium-high heat. Add bell peppers, garlic, and ¼ teaspoon salt, and sauté 5 minutes or until tender.
Divide pork evenly among tortillas; top each serving with ½ cup pepper mixture, 2 tablespoons cheese, and 2 tablespoons salsa, and fold.

YIELD: 6 servings

Note: If I am halving this recipe, I only buy 1 red and one yellow bell pepper – I leave out the green.