Steak and guacamole wrap

Prep time: 10min
Total time: 25min
Serves 4
Strip loin steaks
140 g
1 tsp
dried oregano
1 tbsp
sweet smoked paprika
olive oil
flour tortillas
4 tbsp
fat-free yogourt
1 - 2
fresh red chilies (optional)
a large handful of shiitake mushrooms (optional)
ripe avocados
ripe tomatoes
1 clove
green onions
1/2 bunch
fresh cilantro
1 tsp
ground cumin
sea salt and freshly ground pepper
Per serving: 1/4 of the recipe
17.7 g
saturated fat
5.1 g
40.5 g
4.3 g
28.6 g
3.7 g
1.13 mg


  1. Start by making the guacamole. Peel and pit the avocados and halve the tomatoes. Peel and finely slice the garlic, trim and slice the scallions, then pick the cilantro leaves, discarding the stalks. Place it all into a food processor, reserving some cilantro leaves to one side. Add the cumin, then pulse to a rough paste. Scoop into a bowl, season to taste with salt, pepper and lime juice, then stir in a little extra virgin olive oil.

  2. Heat a griddle pan over a high heat. Thickly slice and grill the mushrooms (if using) all over. Remove from the pan and keep warm. Trim the fat from the steaks and season well with salt and pepper. Sprinkle over the oregano and paprika, then bash the steaks with the bottom of a saucepan or a rolling pin to flatten them out slightly. Rub with a little olive oil and cook in the preheated griddle pan for 5 minutes, or until cooked to your liking, turning every minute or so. Transfer to a plate to rest for 5 minutes.

  3. Lay the tortillas out on a clean work surface and spread with a little guacamole. Slice the steaks into thin strips, divide them between the tortillas and scatter over the grilled mushrooms (if using). Drizzle with a little more oil and the resting juices.

  4. Top with a dollop of yogourt, the remaining cilantro leaves and some sliced fresh red chili (if using). Wrap up, serve with lime wedges on the side and tuck in!