Use whole-wheat tortillas with this recipe to add whole grains to your day.

In a small bowl, stir together the chili powder, oregano, paprika, garlic powder, salt and pepper.

Dredge the sirloin pieces in the seasonings, coating all over.

In a nonstick frying pan over medium heat, cook the sirloin strips until slightly pink, about 8 minutes. Add the onion and green pepper strips. Saute until the vegetables are tender, about 5 minutes.

To serve, spread an equal amount of the meat and vegetable mixture on each tortilla.

Top each with 1 tablespoon cheese, 1/4 of the diced tomatoes, 1/2 cup shredded lettuce and 2 tablespoons salsa.

Fold both sides of each tortilla up over the filling, and then roll to close.

Serve right away.

For the taco meat seasoning:

• 1 tablespoon chili powder
• 1/2 teaspoon ground oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• Ground black pepper, to taste

For the taco:

• 12 ounces beef sirloin, select grade, cut into strips 1/2 inch wide and 2 inches long
• 1 red onion, cut into strips
• 1 green bell pepper, cut into strips

For the topping:

• 1/4 cup shredded sharp cheddar cheese
• 2 medium tomatoes, diced
• 2 cups shredded lettuce
• 1/2 cup salsa

• 4 whole-wheat tortillas, about 8 inches across, warmed in the microwave