For the steak: 2 top sirloin steaks, about 8 oz each Salt to taste Freshly ground black pepper
For the wraps: 1/2 cup fat-free, whipped cream cheese 1/4 cup freshly grated horseradish 2 tablespoons Dijon mustard 4 large flour tortillas 4 large lettuce leaves (green leaf, bibb or romaine), shredded
For the steak: Preheat the grill to high.
Season the steaks with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steaks to a cutting board and slice on the bias.
For the wraps: Meanwhile, in a small mixing bowl, combine the cream cheese, horseradish and mustard.
Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas and spread it out in the center of the tortillas. Divide the lettuce among the tortillas, top with a few slices of steak. Tightly roll the tortillas into a cylinder ending with the seam on the bottom.