Preparation: 10 minutes | Cooking: 9 minutes | Serves: 4
These wraps are really easy to make and they taste delicious. Don’t let the sundried tomato, pesto and pinenuts discourage you from serving them to kids – we’ve seen many a child devour them! Thanks to Beef and Lamb for this great recipe.
- 600g beef strips
- ½ tsp ground oregano leaves
- 1 tbsp lemon juice
- 4 sheets of lavash bread
- ½ cup sundried tomato pesto
- 160g baby spinach leaves
- ¼ red onion, cut into very thin wedges
- 2 tbsp toasted pinenuts
- Coat the beef strips with a little oil. Preheat the pan to moderately hot.
- Cook the beef in 3 batches. Cook the first side until moisture appears on the uncooked side, then flip and cook the other side.
- As the last batch finishes cooking, sprinkle with oregano and add lemon juice. Allow the lemon juice to evaporate. Remove the beef from the pan and allow to cool slightly.
- Place the lavash breads on a clean work surface and spread each with sundried tomato pesto. Top with beef strips, spinach leaves and red onion. Season to taste. Sprinkle on the pinenuts. Roll up the lavash breads and cut each wrap in two to serve.
- Best beef cuts for pan-frying are fillet, rib eye/scotch fillet, sirloin, T-bone, rump, round and blade, and beef strips.
- Lightly oil the meat before cooking.
- It’s best to use a pan that suits the number of pieces to be cooked. The pan must be the right size to hold the meat snugly. Overcrowding the pan will trap the meat juices in the bottom and the meat will stew. If the pan is too large the meat juices will burn in the areas where the meat does not cover them.