Culture Street


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,
thinly shredded
1 × 300g jar mild salsa

Avocado salad
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
keep warm.

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.


50 calories extra ¼ avocado
100 calories 1 extra tortilla
150 calories ¼ cup sour cream
200 calories 50g tasty cheese, grated

9781925481532Recipe and images from Keeping It Off by Michelle Bridges, published by Pan Macmillan. You can buy the book here.

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