PREP 15 MINUTES | COOK 5 MINUTES
1 × 450g packet beef schnitzel steak
1 × 40g packet burrito spice mix
extra-light olive oil cooking spray
4 light tortillas
½ small iceberg lettuce, chilled,
1 × 300g jar mild salsa
1 avocado, sliced
2 Lebanese cucumbers, halved lengthways
and thinly sliced diagonally
1 cup small coriander sprigs
juice of 1 lemon
The fun part about these tortillas is that there is way too much filling to be able to roll them up, making it a joyful, messy experience that the kids will love! If you have time, you can marinate the steaks in the spice mix overnight – just cover them and keep them chilled until cooking. I use 33 per cent reduced-fat light tortillas here.
1. Preheat a large chargrill pan over medium–high heat.
2. Make the avocado salad by gently tossing all the ingredients
together until well combined. Season to taste.
3. Sprinkle the steak with the spice mix on both sides to coat
evenly, then spray lightly with oil. Chargrill for 1 minute on each
side or until just cooked and golden. Slice into 8 pieces and then
transfer to a heatproof plate and cover loosely with foil to
4. Spray the tortillas lightly with oil on both sides. Chargrill, in two separate batches, for 5 seconds on each side or until heated and
golden. Transfer to serving plates.
5. Top the tortillas evenly with the iceberg, steaks, salsa and
avocado salad. Serve.
CALORIES PER SERVE 408
CALORIE BOOST PER SERVE
50 calories extra ¼ avocado
100 calories 1 extra tortilla
150 calories ¼ cup sour cream
200 calories 50g tasty cheese, grated
Recipe and images from Keeping It Off by Michelle Bridges, published by Pan Macmillan. You can buy the book here.
There’s just something about a tiered chocolate cake, isn’t there? When I was young, my mother would always let us choose whichever type of cake we would like to celebrate...On August 14, 2015
Gluten-freeOn April 29, 2016
After a night spent dancing at our favourite bar, we are the first customers waiting at our local bakery. The lady already knows what we are after: she has a...On February 27, 2015
Serves / 4On December 12, 2014
This spicy North African–style marinade adds a chilli kick to grilled chicken, as well as a sweet, smoky flavour. Served with a simple scoop of couscous and a dollop of...On May 1, 2015
This may be my favourite recipe for feeding a crowd; I absolutely adore it. Each bite is bursting with so much flavour and everyone I’ve served this to loves it,...On February 19, 2016