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Updating...
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Recipe Ingredients 
(serves 4)
Marinade- 3 garlic cloves, crushed
- 1 tbsp grated fresh root ginger
- 1 tbsp soy sauce
- 1 tsp cracked pepper
- 1/2 tsp paprika
- 1 tsp oil
- 400g lean rump steak, thinly sliced
- olive or canola oil spray
- 8 flour tortillas, warmed
- 2 cups baby spinach leaves
- 2 small beetroot, grated
- 1 carrot, grated
- 1 avocado, sliced
- 1/4 cup light sour cream
- 2 tbsp sweet chilli sauce
| Preparation Time | Cooking Time | How to Make Place marinade ingredients in a bowl. Add beef and mix well. Cover and refrigerate for at least one hour.
Spray a non-stick frying pan with oil and heat. Add beef and stir-fry over high heat for 3 minutes or until cooked.
To make wraps, top one end of tortillas with spinach leaves, grated beetroot, grated carrot, sliced avocado and beef. Spoon over sour cream and drizzle with sweet chilli sauce. Roll up and serve. | Nutritional Table
| Average Quantity per Serving | | Energy | 2260kJ | | Protein | 34.0g
| Fat
| 31.3g
| | Sat fat | 10.5g
| | Carbohydrate | 28.7g
| Fibre
| 4.4g | | Sodium | 730mg | |
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