Name: Beef and sour cream wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 jumbo tortilla wraps; 2 tablespoon olive oil; 1 medium (150g) onion, sliced thinly; 1 small (200g) green capsicum, sliced thinly; 2 clove garlic, crushed; 500 gram beef strips (use a tender cut such as rump, scotch fillet or sirloin for best results); 2 teaspoon sweet paprika; 1 tablespoon tomato paste; salt and freshly ground black pepper; 2 tablespoon water; 75 gram baby spinach leaves; 1 large (220g) tomato, seeded, chopped; 1/2 cup (120g) sour cream

Beef and sour cream wraps

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

4 jumbo tortilla wraps

2 tablespoon olive oil

1 medium (150g) onion, sliced thinly

1 small (200g) green capsicum, sliced thinly

2 clove garlic, crushed

500 gram beef strips (use a tender cut such as rump, scotch fillet or sirloin for best results)

2 teaspoon sweet paprika

1 tablespoon tomato paste

salt and freshly ground black pepper

2 tablespoon water

75 gram baby spinach leaves

1 large (220g) tomato, seeded, chopped

1/2 cup (120g) sour cream

Method

1.Preheat the oven to moderate, 180° (160° fan-forced). Wrap tortillas in foil; bake for about 10 minutes or until heated through.

2.Meanwhile, heat half the oil in a large shallow frying pan; cook onion, capsicum and garlic, stirring, until onion softens. Remove from pan.

3.Heat the remaining oil in pan; cook beef over high heat, until browned. Stir in paprika and tomato paste, season with salt and pepper. Stir in water.

4.Return onion mixture to pan; cook, stirring, until combined.

5.Divide spinach among tortillas, top with beef mixture, tomato and sour cream. Fold in half, then fold in sides to enclose the filling and form a cone.

Not suitable to freeze. Not suitable to microwave.
Note

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