Steak burritos
7
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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