Combine lime juice, green onions, minced garlic, dried cilantro, vegetable oil, 1/2 tsp red pepper flakes, ground coriander in a large plastic zippered bag. Add steak strips. Marinate for 12-24 hours.

Heat a skillet over medium heat. Place half of a wrap on the skillet, draping the other half over its edge onto the stovetop or countertop.

On the wrap over the skillet, add 1/4 lb beef strips, 1/2 cup shredded cheese, 1/2 tsp red pepper flakes and 1/2 tsp chili powder. Fold remaining half over the filling ingredients.

Cook for 5 minutes or until bottom half is golden brown.

Flip the quesadilla. Cook the remaining side for 5 minutes or until golden brown.

Repeat steps 2-5 for each quesadilla.

Discard remaining marinade. Serve quesadilla hot with optional salsa and plain nonfat Greek yogurt (in place of sour cream).