How to make smoky beef wraps with kale, onion and red pepper

This finger food dish makes for a super-speedy supper

You won’t even need to worry about washing up cutlery

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