Steak & guacamole wrap

Steak And Guacamole Wrap

Serves 4

  • For the guacamole

  • 2 avocados, stoned and peeled

  • 2 ripe tomatoes, halved

  • 1 clove garlic, peeled and sliced

  • 4 pinches ground cumin

  • 2 spring onions, trimmed and sliced

  • 1 small bunch fresh coriander, leaves picked

  • sea salt

  • freshly ground black pepper

  • juice of 1 lime

  • extra virgin olive oil

  • For the wraps

  • 1 large handful shiitake mushrooms, thickly sliced, optional

  • 560 g quality rib eye steaks

  • sea salt

  • freshly ground black pepper

  • 1 teaspoon dried oregano

  • 1 tablespoon sweet smoked paprika

  • olive oil

  • 4 flour tortillas

  • 4 tablespoons fat-free natural yoghurt

  • 1-2 fresh red chillies, deseeded and sliced, optional

First make the guacamole. Put the avocados, tomatoes, garlic, cumin, spring onions and most of the coriander in a food processor and pulse to a chunky paste. Scoop into a bowl, season with salt, pepper and lime juice to taste, then stir in a little extra virgin olive oil.



Heat a griddle pan over a high heat. Grill the mushrooms (if using) until seared all over. Remove them from the pan and keep warm.



Season the steaks well with salt, pepper and the oregano and paprika, then bash them with the bottom of a saucepan or a rolling pin to flatten them out slightly. Rub with a little olive oil and cook in the preheated griddle pan for 5 minutes, turning them every minute, or until cooked to your liking.



Leave the steaks to rest on a plate while you make up the wraps. Lay the tortillas out on a clean work surface and spread with a little guacamole. Slice the steaks into thin strips, divide them between the tortillas and scatter with the grilled mushrooms. Drizzle with a little more oil and the resting juices, then wrap.



Top with a dollop of yoghurt, the remaining coriander leaves and some red chillies (if using). Serve with the lime wedges on the side and tuck in!

Nutritional Information

Steak & guacamole wrap

With shiitake mushrooms and chilli

More Beef recipes ->
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Wraps are real comfort food, and filled with juicy steak and guacamole, they're a total joy
Serves 4
20m
Super easy
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Method

First make the guacamole. Put the avocados, tomatoes, garlic, cumin, spring onions and most of the coriander in a food processor and pulse to a chunky paste. Scoop into a bowl, season with salt, pepper and lime juice to taste, then stir in a little extra virgin olive oil.

Heat a griddle pan over a high heat. Grill the mushrooms (if using) until seared all over. Remove them from the pan and keep warm.

Season the steaks well with salt, pepper and the oregano and paprika, then bash them with the bottom of a saucepan or a rolling pin to flatten them out slightly. Rub with a little olive oil and cook in the preheated griddle pan for 5 minutes, turning them every minute, or until cooked to your liking.

Leave the steaks to rest on a plate while you make up the wraps. Lay the tortillas out on a clean work surface and spread with a little guacamole. Slice the steaks into thin strips, divide them between the tortillas and scatter with the grilled mushrooms. Drizzle with a little more oil and the resting juices, then wrap.

Top with a dollop of yoghurt, the remaining coriander leaves and some red chillies (if using). Serve with the lime wedges on the side and tuck in!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 551
    28%
  • Carbs 30.4g
    12%
  • Sugar 6.4g 7%
  • Fat 28.6g 41%
  • Saturates 7.7g 39%
  • Protein 41.0g 91%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the guacamole

  • 2 avocados, stoned and peeled

  • 2 ripe tomatoes, halved

  • 1 clove garlic, peeled and sliced

  • 4 pinches ground cumin

  • 2 spring onions, trimmed and sliced

  • 1 small bunch fresh coriander, leaves picked

  • sea salt

  • freshly ground black pepper

  • juice of 1 lime

  • extra virgin olive oil

  • For the wraps

  • 1 large handful shiitake mushrooms, thickly sliced, optional

  • 560 g quality rib eye steaks

  • sea salt

  • freshly ground black pepper

  • 1 teaspoon dried oregano

  • 1 tablespoon sweet smoked paprika

  • olive oil

  • 4 flour tortillas

  • 4 tablespoons fat-free natural yoghurt

  • 1-2 fresh red chillies, deseeded and sliced, optional