Steak burritos
5
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Ground cumin
1 tbs
Smoked paprika
1 tbs
Beef rump steak, raw
480 g, (buy 600g), fat trimmed
Red capsicum
2 large, sliced
Yellow capsicum
2 large, sliced
Cooked brown rice
150 g
Lime rind
1 tsp, finely grated
Fresh coriander
2 tbs, finely chopped, plus extra leaves to serve
Rye wrap
240 g, (6 x 40g wraps)
Cos lettuce
1 baby, gem variety, shredded
Tomato(es)
2 medium, deseeded, finely chopped
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Lime juice
1 tbs
Lime(s)
1 medium, cut into wedges to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine cumin and paprika in a small bowl. Sprinkle half the spice mixture over beef and season with salt and pepper. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and rest for 5 minutes before thickly slicing.
2
Lightly spray same pan with oil and heat over medium-high heat. Cook capsicum, stirring, for 5-6 minutes or until starting to soften. Add remaining spice mixture and cook, stirring, for 1 minute or until fragrant.
3
Combine rice, rind and 1 tablespoon chopped coriander in a bowl. Top each wrap with rice, beef, capsicum, lettuce, tomato and yoghurt. Sprinkle with remaining chopped coriander and a drizzle of lime juice. Roll to enclose filling. Serve with lime wedges and coriander leaves.
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