Fajitas can only be served in a wheat tortilla right? Au contraire… Here’s a really quick and simple meal idea which would be great served amongst friends. Be warned though, eating the wraps is VERY messy!
If you don’t manage to eat up all the beef mixture you can freeze it for a future occasion, just make sure you defrost it fully before reheating, and don’t re-heat it more than once. Alternatively it could be served cold for lunch the next day on top of a salad (perfect in a take-to-work tupperware box, the wraps I would imagine less so….)
This recipe will also work with chicken, prawns or loads of veggies.
Ingredients (serves 3)
- 300-350g thin cut beef steaks
- 3 peppers (a variety of colours)
- 1 onion
- 2 cloves garlic
- spices: 1/2 Tablespoon Ground Coriander, Ground Cumin, Paprika
- Tablespoon lime juice
- Coconut oil
- Mix the spices & seasoning with a glug of coconut oil, lime juice and the crushed garlic to form a paste.
- Cut the onion into quarters (keeping them chunky), and thinly slice the beef (I used scissors)
- Marinate the onion and the beef with the spice paste and place in the fridge for 30 mins (not essential but helps the flavour develop)
- Meanwhile prepare the servings. Pull off the outer leaves of the iceberg ready for wrapping, dice the tomato and mash the avocado. If I could have been bothered I would have made a guacamole and a tomato salsa but sometimes life is too short when you’re hungry for dinner!
- Remove the beef from the fridge and heat up some coconut oil in a wok. First add the onions and when they start to soften add the beef strips. After a few minutes add the peppers. Stir-fry over a hight heat till the meat is cooked through.
- Take a leaf of lettuce, add a helping of the beef&pepper mix, top with tomatoes, avocado and fresh coriander
- Wrap up and serve!
- As a rough guide I had 3 wraps… nom