Pork Fajita Wraps

1/2 pound pork tenderloin

1/4 cup lime juice

1 1/2 teaspoons cumin

3/4 teaspoon salt

4 cloves of garlic, finely chopped

1 large onion, thinly sliced

3 medium bell peppers, thinly sliced

4 flour tortillas (8 inches in diameter)

Remove fat from pork.  Cut pork crosswise into very thin slices.  Mix lime juice, cumin, salt and garlic in shallow glass dish or plastic bag.  Stir in pork.  Cover and refrigerate, stirring occasionally, at least 15 minutes, but no longer than 24 hours.
Remove pork from marinade; set aside marinade.  Spray a 12 inch skillet with cooking spray; heat over medium-high heat.  Cook pork in skillet 3 minutes, stirring once.  Stir in onions, peppers and marinade.  Cook 5 to 8 minutes, stirring frequently, until onion and peppers are crisp-tender.  Place 1/4 of mixture on center of each tortilla.  Fold one end of the tortilla up about 1 inch over pork mixture; overlap right and left sides over folded end.  Makes 4 servings.

265 calories/serving