Smoky Beef Wraps with Kale, Onion and Red Pepper
These wraps using thin cut beef steaks, kale, onion and peppers are quick to prepare and cook. Perfect for brunch or a light supper with a crisp salad.
Ingredients
- 350g thin cut beef steaks
- 3 teaspoons rapeseed or sunflower oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 50g kale or baby spinach leaves, rinsed and roughly shredded
- 1 small red or yellow pepper, deseeded and sliced
- ½ small red onion, peeled and thinly sliced
- 1 teaspoon lemon or lime juice
- 1 ripe avocado, peeled, stoned and mashed
- 4 - 6 wholemeal tortilla wraps, warmed
- Greek yogurt, to serve
- Freshly chopped coriander or flat-leaf parsley, to serve
Method
- In a small bowl mix together 2 teaspoons of the oil, smoked paprika, cumin and seasoning together.
Combine the kale or spinach, peppers, onion and lemon or lime juice and remaining oil. Season, toss together and set aside for later.
Heat a non-stick pan until hot. Put the steaks on a plate and brush with the seasoning mix on both sides and cook for 2-3 minutes on each side, then slice thinly.
To assemble the wraps, place the flour tortillas on a clean work surface and spread with the avocado, vegetables and beef. Top with a spoonful of yogurt and herbs.
- Fold up to make a neat roll, secure with a cocktail stick, if required, and serve immediately with a crisp salad.
If preferred, for extra heat, add 1 small chopped red chilli to the avocado, or use a prepared guacamole instead.
