Sizzled steak and papaya salsa wraps
Beef fillet steak, lean, raw
225 g, (8oz), cut into stir-fry strips
1 medium, 1 bunch, finely chopped
¼ individual, finely chopped
Lime Juice, Fresh
30 ml, (2 tbsp)
3 tablespoons, or parsley, chopped
⅛ teaspoons, freshly ground
Calorie controlled cooking spray
Salad (zero SmartPoints values)
1 portion(s), (1 bag mixed leaves)
- Put the strips of beef onto a plate and season with salt and pepper. Peel the papaya over the plate to catch any drips of juice. These will help to tenderise the meat.
- Remove the black seeds from the papaya, then chop the flesh finely. Add the spring onions, cucumber, lime or lemon juice and coriander or parsley. Season to taste.
- Spray a non-stick frying pan or wok with low fat cooking spray. Add the steak strips and stir-fry for 3 - 4 minutes until brown and tender.
- Lay the tortillas on a work surface. Add a handful of salad leaves, then share out the steak strips between them. Spoon on some of the salsa. Roll up, slice in half and serve with the remaining salsa and salad leaves.