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Steak burritos

Steak burritos

Total Time
40 min
25 min
15 min


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


2 medium, deseeded, finely chopped

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Lime juice

1 tbs


1 medium, cut into wedges to serve

Oil spray

2 x 3 second spray(s)


  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.