Do-it-yourself wraps that kids adore, this is a great recipe for relaxed weekend family feasting. Featuring a Mexican mildly spiced steak and Broccoli stir fry filling, with salsa, guacamole & cheese to add to taste. If you are short of time, feel free to substitute ready made guacamole and salsa in place of the recipe, and up the quantities of spices for old kids and brave eaters!
for the beef and broccoli filling:
- 3 tbsp olive oil
- 3 cloves garlic, crushed
- 2-3 tsp ground cumin
- 1-2 tsp paprika
- a pinch or two of chilli powder, to taste (optional)
- 1 tsp caster sugar
- 2 rump steaks, about 500-600g total
- 300g Broccoli
- 1 onion, thinly sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
for the guacamole:
- 2 ripe avocados
- 1-2 garlic cloves, crushed
- 1 tbsp sour cream Juice
- ½ lime
- Salt & freshly ground black pepper
for the salsa:
- 150g cherry tomatoes, finely chopped
- 1 small bunch coriander, leaves & fine stalks finely chopped
- Juice of 1 lime
- 1 red chilli, deseeded & finely chopped (optional)
- 1 clove garlic, crushed
- 1 tsp caster sugar
- a handful of grated cheddar cheese
- 2-3 tbsp sour cream
- 6-8 tortilla wraps, warmed in the microwave or oven
How to make Beef and Broccoli Fajitas
- Mix the olive oil, garlic, cumin, paprika, chilli and sugar in a small bowl.
- Use half to brush over both sides of the steaks.
- Add the Broccoli, onion, red and yellow peppers to a mixing bowl and stir through the other half of the marinade.
- Set aside for 15 minutes whilst you make the guacamole and salsa.
- Make the guacamole by peeling the avocados, scooping out the flesh and mashing with a fork in a small bowl.
- Stir through the garlic, sour cream and lime juice.
- Season to taste with salt and freshly ground black pepper.
- Make the salsa by mixing the tomatoes, coriander, lime juice, chilli (if using) garlic and sugar.
- When you are ready to eat, place a large frying pan over a high heat.
- When it is hot, add a drizzle of olive oil and let it get hot for a few seconds before adding both steaks.
- Cook for 2-4 minutes on each side, depending on how well done you like your steak.
- Set aside on a plate and cover loosely with foil to keep warm.
- Add the vegetables to the frying pan, season with a little salt and pepper to taste and stir fry over a high heat for around 5 minutes until they are cooked but still with plenty of bite.
- Turn off the heat.
- Slice the steaks thinly across the grain and return to the pan with the veg, stirring briefly to mix together, allow to cool.
- Build your wraps by adding the filling along with the salsa, guacamole, cheese and sour cream.
- Roll up in the tortilla and wrap in foil for a delicious portable lunch.