Serves 4 (2 adults and 2 children)
Preparation time: 10 mins
Cooking time: 10 mins
1 tbsp olive oil or vegetable oil
350 gm rump steak, thinly sliced across the grain (to keep the meat tender)
1 Spanish (red) onion, halved and thinly sliced
1 red capsicum, halved, deseeded and sliced
100 gm snow peas, sliced
2 tbsp barbeque sauce
1 avocado, halved, deseeded and sliced
1 335-gm packet tortilla wraps
- Heat a large frying pan over high heat. Add half the oil, and sear beef quickly until browned. Remove from pan. Add the remaining oil and onion to the pan, and stir for 2 minutes. Add capsicum and snow peas, and stir for a further 2 minutes. Add barbeque sauce, and stir to combine. Return beef to pan, toss together and season if necessary.
- Heat wraps according to packet directions.
- To assemble wraps, place spoonfuls of beef mixture vertically down the centre of the wrap and top with avocado slices. Fold the bottom up then fold both sides in so they overlap in the centre to form a tortilla parcel.
Tip: for a vegetarian alternative, substitute beef with tofu or a 420-gm can of mixed Mexican beans. Adults only: serve hot jalapeno peppers (green chillies) on the side.
Your kids might want to try wrapping up their own tortillas, so keep a few extra handy for practice.