Chunky chilli wraps
- Preparation and cooking time
- Total time
- Takes 35-40 minutes
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp vegetable oilplus a few extra drizzles
- 750g rump steaksliced into thin strips
- 1 red onionroughly chopped
- 4 mild green chilliesseeded and chopped
- 1 tsp cumin seeds
- 1 tsp cayenne pepperor hot chilli powder
- 400g can chopped tomatoes
- 420g can red kidney beansdrained and rinsed
- 225g roasted peppers(you can buy these at the deli counter, or in jars), cut into strips
- 1 tsp Worcestershire sauce
To serve
- 12 flour tortillas
- 284ml tub soured cream
- handful of fresh mintroughly chopped
- lettuce, red onionand advocado salad
Nutrition: per serving
- kcal644
- fat32g
- saturates13g
- carbs54g
- sugars0g
- fibre6g
- protein38g
- salt2.89g
Method
step 1
Heat the oil in a wok until it’s very hot. Tip in about a third of the beef and stir fry for 2-3 minutes until it begins to brown. Scoop out the beef and put on a plate. Repeat twice with the remaining beef, adding a drizzle more oil to the pan each time.
step 2
Toss the onion, chillies, cumin seeds and cayenne into the pan, stir and sizzle for 2 minutes. Lower the heat and tip in the tomatoes, kidney beans and roasted peppers. Return the beef to the pan and cook for a couple of minutes, stirring occasionally, until the tomatoes begin to bubble. Splash in the Worcestershire sauce and continue to simmer gently for a further 2 minutes. Season with salt and pepper to taste. (At this point, the you can chill the chilli and then freeze it for up to 1 month.)
step 3
To serve, heat the tortillas according to the packet instructions. Pass round the warm tortillas for wrapping up the chilli, then drizzle with soured cream and scatter with fresh mint. Serve with salad.
