How to make smoky beef wraps with kale, onion and red pepper
This finger food dish makes for a super-speedy supper
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Smoky beef wraps with kale, onion and red pepper
350g thin cut beef steaks
15ml rapeseed or sunflower oil
2tsp smoked paprika
1tsp ground cumin
Salt and freshly milled black pepper
50g kale or baby spinach leaves, rinsed and roughly shredded
1 small red or yellow pepper, deseeded and sliced
½ small red onion, peeled and thinly sliced
5ml lemon or lime juice
1 ripe avocado, peeled, stoned and mashed
4-6 tortilla wraps, warmed
Greek yoghurt, to serve
Freshly chopped coriander or flat-leaf parsley, to serve
In a small bowl, mix together 2tsp of the oil, smoked paprika, cumin and seasoning together. Combine the kale or spinach, peppers, onion and lemon or lime juice and remaining oil. Season, toss together and set aside for later.
Heat a non-stick pan until hot. Put the steaks on a plate and brush with the seasoning mix on both sides and cook for 2-3 minutes on each side, then slice thinly.
To assemble the wraps, place the flour tortillas on a clean work surface and spread with the avocado, vegetables and beef. Top with a spoonful of yoghurt and herbs. Fold up to make a neat roll, secure with a cocktail stick, if required, and serve immediately with a crisp salad.
Tip: If preferred, for extra heat, add 1 small chopped red chilli to the avocado, or use a prepared guacamole instead.
Recipe from Cheeky Beef
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments