Tasty beef and salad wraps

Tasty beef and salad wraps

By
From
Recipes for a Great Life
Makes
2
Photographer
Greg Elms

You can be as creative as you want when making wraps. In this recipe the baked pumpkin provides richness and substance, and the nutty flavour of tahini is a great alternative to butter or mayonnaise.

Ingredients

Quantity Ingredient
1 x 120g sirloin or rump steak, trimmed of visible fat
olive oil
salt
freshly ground black pepper
2 pieces mountain bread
or 2 large pitta breads or tortillas
1 tablespoon tahini
30g alfalfa sprouts
1/2 cup green salad leaves
1 small carrot, grated
100g cooked pumpkin
or 1/2 avocado, sliced

Method

  1. Brush the steak lightly with oil and season with salt and pepper. Cook on a hot grill or in a frying pan for 2–4 minutes on each side, or until cooked to your liking. Transfer the steak to a warmed plate, cover with aluminium foil and leave to rest.
  2. Meanwhile, spread each piece of mountain bread with tahini and arrange some alfalfa, green leaves and grated carrot along one half.
  3. Slice the steak into slices 5 mm thick and arrange them on top of the filling. Top with the pumpkin or avocado slices then roll the bread up around the filling to create a wrap.
  4. Use a sharp serrated knife to cut each wrap in half crosswise and serve.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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