Total Recipe Yield: Serves 2
Portion Size: 3 ounces
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No



  • 1/4 to 1/2 pound of beef and/or 2 chicken breasts
  • 1 large bottle of Italian dressing
  • 1 bell pepper
  • 1 sweet onion
  • Garlic salt (to taste)
  • Grill for grilling meat and a veggie grill pan


  • 1 package of Mexican shredded cheese
  • Flour or gluten free tortillas
  • Sour cream
  • Guacamole
  • Salsa
  • Lettuce
  • 1 tomato


  • Take the meat out of the wrap and place in a bowl. Add enough Italian dressing to coat the tops and bottom of the meat. Stir the meat and let it rest in the refrigerator for a few hours. This can be done overnight as well.
  • Heat up your grill.
  • Slice up the onion and peppers. Coat with olive oil and sprinkle a little garlic salt. Set aside.
  • Grill the meat to your liking. Take off the grill and slice thinly.
  • Place the veggies evenly on the veggie grill pan and place on the hot grill. Flip the veggies every few minutes until they are al dente and a little cooked.
  • Chop half a head of lettuce and tomato.
  • Heat up the tortillas. Do this right before the meat comes off the grill so the tortilla is hot.
  • Build your taco. Take a heated tortilla, pile on several beef or chicken pieces, some veggies of your choice, sprinkle of shredded cheese, a dollop of guacamole and a splash of salsa (any brand). Any of these items are optional.