Have this Mexican inspired dinner on the table in just half an hour.

Preparation Time

Helen’s recommendation to make lap band friendly:

1. Cut the slithers of meat into smaller pieces to allow for 1tsp portion motuhfuls
2. Cut all salad ingredients into 5cm small pieces
3. The wrap may be difficult to eat. So eat your mexican wrap toasted in a sandwhich press and break into corn chip sizes to scoop the salad and meat up

15 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 2 (about 400g) beef scotch fillets, thinly sliced  (eye fillet is likely to be easier to digest)
• 1 red onion, cut into wedges (finely dice up instead)
• 1 red capsicum, seeded, thinly sliced (finely dice up instead)
• 1 yellow capsicum, seeded, thinly sliced (finely dice up instead)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 cup (125ml) smoky barbecue sauce( remove sauce)
• 8 flour tortillas
• 1 ripe avocado, stoned, peeled, mashed
• Tomato salsa, to serve
• Sour cream, to serve ( use low fat plain yoghurt instead)
• Mixed salad leaves, to serve

Method

1. Heat 1 teaspoonful of the oil in a large frying pan over high heat. Add one-quarter of the beef and cook, turning occasionally, for 1-2 minutes or until brown. Transfer to a bowl. Repeat in 3 more batches with remaining beef.
2. Add remaining oil to the pan and add the onion and capsicum. Cook, stirring, for 5 minutes or until onion softens and capsicum is lightly charred. Add coriander and cumin and cook for 1 minute or until aromatic. Add the beef and barbecue sauce and cook, stirring, for 1 minute or until heated through. Remove from heat.
3. Place the tortillas on serving plates. Top with beef mixture, avocado, tomato salsa and yoghurt. Roll to enclose filling. Serve immediately with mixed salad leaves, if desired.