Southwestern Wraps

1 to 2 garlic cloves, peeled and minced (optional)
1/3 cup fresh lime juice
2 tablespoons light brown sugar
2 tablespoons vegetable oil
1 1/2 teaspoons finely snipped fresh cilantro
    leaves or 1/2 teaspoon dried cilantro
1/2 teaspoon chili powder, or to taste
1/4 teaspoon crushed dried red pepper, or to taste
Salt and freshly-ground black pepper, to taste
1 boneless beef top round steak, cut into
    bite-size pieces or thin strips, or boneless
    chicken breasts, skin removed, and cut into
    bite-size pieces or thin strips
1 small sweet onion, peeled, cut into thin wedges
1 small green bell pepper, cored, seeded, and cut into
    thin strips (optional)
1 small sweet red or yellow bell pepper, cored, seeded,
    and cut into thin strips
8 ounces mushrooms, thinly sliced, or 1 (4.5 ounce) jar
    sliced mushrooms, drained
4 soft flour or corn tortillas
1 fresh or drained canned chile pepper, chopped
Favorite mild or medium-spiced tomato salsa as desired (optional)
Shredded sharp Cheddar, Monterey jack or Mexican-blend cheese

In a deep medium nonreactive bowl, combine the first 9 ingredients, blending well with a wire whisk. Or, combine ingredients in a large zip-type plastic bag; seal and shake vigorously to mix. Add beef or chicken pieces, coating each well with marinade. Cover or seal and marinate in refrigerator for 1 to 2 hours.

Drain steak or chicken pieces. In a large heavy skillet, saut