Spicy Beef Wrap

This is a great simple lunch that will blow your socks off. It packs a super flavour punch. Alternatively it can be made with chicken or pork, even chicken dippers for a really easy option – just substitute some low-fat mayonnaise for the horseradish and sour cream sauce.

Ingredients

1 medium sirloin steak, fat trimmed

Olive oil

½ teaspoon paprika

½ teaspoon dried oregano

½ teaspoon cumin seeds

1 small red pepper

2 spring onions

4 tablespoons sour cream

1 tablespoon horseradish sauce

2 low-fat tortilla wraps

Sweet chilli sauce

Fresh rocket

Method

• Take the steak out of the fridge 15 minutes before cooking, massage in a drop of oil and season both sides with the paprika, oregano and cumin seeds.

• De-seed and finely slice the red pepper and the spring onions, then set aside.

• In a small bowl combine the sour cream and horseradish sauce to use as a dip.

• Place the steak on a screaming hot griddle pan – 2–3 minutes either side should suffice for a medium-rare steak – then remove and wrap in tinfoil to rest for a few minutes (ideally 10–15 minutes, but as long as you wish).

• Heat up the tortilla wraps as instructed on the packaging. Spread some sweet chilli sauce on the wrap, carve the steak into thin slices and arrange half on each wrap, top with the pepper, spring onions and fresh rocket, and fold up the wrap.

• Serve with some low-fat crisps and the horseradish dip, and, most of all, enjoy!