Name: Mexican wraps with simple salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 300g pack beef stir-fry strips (or frying steak, cut into thin strips); 2 onions halved and very thickly sliced; 2 red peppers seeded and thickly sliced; 1 tbsp oil; 2 tsp fajita seasoning; pack of 8 tortilla wraps; 400g can chopped tomatoes with chilli and herbs; small bunch coriander roughly chopped; soured cream or yogurt, optional, to serve

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Mexican wraps with simple salsa

Mexican wraps with simple salsa

Jane Hornby

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

Ready in 20 minutes

A star rating of 2.5 out of 5.2 ratingsRate

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A delicious yet impressive recipe for Mexican wraps that all the family will love - ready in just 15 mins

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Ingredients

Nutrition

Units:

MetricUS

300g pack beef

stir-fry strips (or frying steak, cut into thin strips)
2 onions

halved and very thickly sliced
2 red peppers

seeded and thickly sliced
1 tbsp oil
2 tsp fajita seasoning
pack of 8 tortilla

wraps
400g can chopped tomatoes

with chilli and herbs
small bunch coriander

roughly chopped
soured cream

or yogurt, optional, to serve

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Nutrition: per serving

kcal525
fat14g
saturates3g
carbs75g
sugars2.4g
fibre6g
protein29g
salt3.98g

Method

step 1

Heat the grill to high and scatter the beef, onions and pepper pieces on a large baking tray. Mix the oil and seasoning in a small bowl, then rub over the meat and vegetables with your hands. Grill for 10 mins, turning halfway, until everything is cooked through and the peppers and onions are starting to blacken at the edges. Heat the tortillas in the microwave or under the grill according to pack instructions.
step 2

Meanwhile, tip the tomatoes into a sieve and leave to drain from their juice for 5 mins. Discard the juice, mix the flesh with most of the chopped coriander and season to taste. Wrap the spicy beef and vegetables, salsa and a little of the remaining coriander in the tortillas, topping with a spoonful of soured cream or yogurt, if you like.

Recipe from Good Food magazine, October 2005

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A star rating of 2.5 out of 5.2 ratings

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