1 1/2 pounds beef flank steak

grated peel of 2 lemons juice of 2 lemons 6 tablespoons sugar -- divided

2 tablespoons dark sesame oil

1 1/4 teaspoons salt -- divided

1/2 teaspoon black pepper

1/4 cup water

1/4 cup rice vinegar

1/2 teaspoon crushed red pepper

6 flour tortillas (8 inch)

6 lettuce leaves

1/3 cup fresh mint leaves

1/3 cup fresh cilantro leaves

star fruit slices red bell pepper strips orange peel strips

Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in

medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over medium-hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips. Makes 6 wraps. Each wrap: 366 cal; 25g fat. Typed by Lynn Thomas dcqp82a. Source: Great Barbecues by

Kingsford.