Serves 4 (2 adults and 2 children)
Preparation time: 10 mins
Cooking time: 10 mins
1 tablespoon olive oil or canola oil
350 gm rump steak, thinly sliced across the grain (to keep the meat tender)
1 Spanish (red) onion, halved and thinly sliced
1 red capsicum, halved, deseeded and sliced
100 gm snow peas, sliced
2 tablespoons barbeque sauce
1 avocado, halved, deseeded and sliced
335 gm packet wholemeal or multigrain wraps
- Heat a large frying pan over high heat. Add half the oil, and sear beef quickly until browned. Remove from pan. Add the remaining oil and onion to the pan, and stir for 2 minutes. Add capsicum and snow peas, and stir for a further 2 minutes. Add barbecue sauce, and stir to combine. Return beef to pan, toss together and season if necessary.
- Heat wraps according to packet directions.
- To assemble wraps, place spoonfuls of beef mixture vertically down the centre of the wrap and top with avocado slices. Fold the bottom up, then fold both sides in so they overlap in the centre to form a parcel.
Tip: for a vegetarian alternative, use tofu or a 420 gm can of mixed Mexican beans instead of beef. If you and your children like hot and spicy flavours, serve jalapeno peppers (green chillies) on the side.
Your children might want to try rolling their own wraps, so keep a few extra handy for practice.