This one is a little more work and can be made spicier with a chopped jalapeño or cayenne added.  I left it tasty but on the milder side. This wrap is best fresh so you get the heat from the beef and the coolness from the toppings.

1 large whole wheat wrap
4oz ground eye of round (I grind my own in a food processor)
1 tbsp chili powder
½ tbsp cumin
1 clove chopped garlic
2 tbsp chopped onion
2 tbsp chopped green pepper
1 tbsp chopped cilantro
1 tsp 3/6/9 oil
½ a plum tomato chopped
¼ cup shredded lettuce
½ oz shredded light cheese
1 tbsp fat free sour cream
Salt and pepper to taste

In a hot non stick pan combine beef, chili powder, cumin, garlic, onion and pepper.  Stir and cook until beef is cooked through, about 4 minutes.  At the end of cooking add salt and pepper and cilantro.  Place beef mixture on wrap and drizzle with 3/6/9 oil, cover with lettuce, tomato, shredded cheese and sour cream.  Now all you have to do is wrap it up and have a wrap fiesta.

Protein 33.5g   Carbs 33g        Fat 14.3g

The whole wheat wrap contains approximately 4g protein, 27g carbs and 4g of fat. Minus these numbers from recipe for recipe stats with lower carbs.