Recipe courtesy of Australian Beef
Serves 4 | 25 minutes
Ingredients
600g lean beef rump steak, fat trimmed, cut into strips
2 tbsp Moroccan seasoning
1 tbsp olive oil
1 red onion, cut into thin wedges
1 red capsicum, cut into 1cm thick strips
½ cup hummus
4 large wholegrain tortillas
80g baby spinach leaves
350g pre-pack shredded coleslaw
1 large avocado, sliced
Parsley leaves, lemon wedges, to serve
Method
1. Place beef strips, moroccan seasoning and oil in a large snap-lock bag and rub well to coat.
2. Heat a large chargrill pan over medium-high heat. Cook beef, in batches, for 2-3 minutes or until charred and cooked through. Set aside on a plate loosely covered with foil. Reheat pan over high heat, spraying lightly with olive oil if necessary. Cook onion and capsicum for 3-4 minutes or until tender and lightly charred. Set aside on a plate.
3. Meanwhile, warm tortillas according to packet instructions. Spread base of tortillas with hummus. Top with baby spinach, coleslaw, onion, capsicum, avocado and beef. Sprinkle with parsley leaves. Wrap up tortillas to enclose filling and serve with lemon wedges.