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Photo of Steak burritos by WW

Steak burritos

10
Points® value
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
Wrap up the week with these easy steak and mixed pepper burritos for a tasty Tex Mex fakeaway treat – perfect for a quick Friday night dinner.

Ingredients

Ground Cumin

1 tablespoon(s), level

Paprika

1 tablespoon(s), level, smoked

Beef rump steak, lean, raw

400 g, fat trimmed

Calorie controlled cooking spray

4 spray(s)

Red pepper

2 medium, deseeded and sliced

Yellow pepper

2 medium, deseeded and sliced

Brown rice, boiled

100 g

Coriander, fresh

2 tablespoon(s), finely chopped

Lime

1 zest(s) of 1, grated

Lime Juice, Fresh

3 teaspoon(s)

Tesco Wholemeal Tortilla Wraps

4 individual

Lettuce

8 leaf/leaves, small, little gem, shredded

Tomato

1 large, vine, deseeded and finely chopped

Reduced fat soured cream

4 tablespoon(s), level

Lime

1 medium, cut into wedges, to serve

Instructions

  1. Mix the cumin and paprika together, then sprinkle half of the mixture over the steak and season to taste. Mist a large frying pan with cooking spray and set over a high heat. Cook the steaks for 2½-3 minutes on each side, or to your liking, then transfer to a plate and loosely cover with foil.
  2. Mist the pan again and fry the peppers for 5-6 minutes until they start to soften, then add the remaining spices and cook for another minute. Remove the pan from the heat and set aside.
  3. Mix the rice with most of the coriander and the lime zest. Cut the steaks into 1cm-thick slices. Lay a wrap on the work surface and spoon a quarter of the rice down the left-hand side of the wrap, leaving a gap at the top and bottom. Top with a quarter of the lettuce, steak, peppers and tomato, followed by the soured cream.
  4. Scatter over the remaining coriander and add the lime juice. Roll up the wraps and serve immediately with extra lime wedges to squeeze over.

Notes

You could use sliced skinless chicken breast fillet instead of steak, just remember to adjust the SmartPoints.

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