Steak & guacamole wrap

Shiitake mushrooms, fresh chilli & lime

Steak & guacamole wrap

Steak & guacamole wrap

Serves Serves 4
Time Cooks In20 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 551 28%
  • Fat 28.6g 41%
  • Saturates 7.7g 39%
  • Sugars 6.4g 7%
  • Protein 41.0g 82%
  • Carbs 30.4g 12%
Of an adult's reference intake
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  • 1 large handful of shiitake mushrooms , optional
  • 560 g piece of rib-eye steak , fat removed
  • 1 teaspoon dried oregano
  • 1 tablespoon sweet smoked paprika
  • 4 flour tortillas
  • 4 tablespoons fat-free natural yoghurt
  • 1-2 fresh red chillies , optional
  • 2 ripe avocados
  • 2 ripe tomatoes
  • 1 clove of garlic
  • 4 pinches of ground cumin
  • 2 spring onions , trimmed and sliced
  • ½ a bunch of fresh coriander
  • 1 lime
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  1. To make the guacamole, peel and destone the avocados, then place in a food processor.
  2. Halve and add the tomatoes, peel, finely slice and add the garlic, then trim, finely slice and add the spring onions.
  3. Sprinkle in the cumin, pick in most of the coriander leaves, then pulse to a chunky consistency, and scoop into a bowl.
  4. Add a good squeeze of lime juice to the bowl, then taste and season to perfection with sea salt and black pepper. Drizzle lightly with extra virgin olive oil, then put aside.
  5. Place a griddle pan over a high heat. Thickly slice the mushrooms (if using), then grill until golden and nutty, then remove and keep warm until needed.
  6. Season the steak well with salt, pepper, oregano and paprika, then bash with the bottom of a heavy pan to flatten slightly.
  7. Rub the steak with a little olive oil, then cook on the hot griddle for 5 minutes, or until cooked to your liking, turning every minute. Remove to a plate to rest.
  8. Lay the tortillas out flat on a clean work surface, then spread over a little guacamole.
  9. Slice the steaks into thin strips, then divide between the tortillas with the mushrooms (if using). Drizzle with a little extra virgin olive oil and the resting juices.
  10. Top with a dollop of yoghurt, the remaining coriander leaves and some finely sliced red chillies (if using), then wrap up. Serve with the lime wedges on the side for squeezing over.