I love food. And I might just love cooking even more. It’s been my creative outlet for years. To me, cooking is almost limitless in possibilities, held back merely by your imagination. I am quite adventurous when it comes to food. I enjoy exploring different cuisines, but I also enjoy fusing them. Anything goes really. And sure when you cook that way, occasionally you end up with a failed experiment. But then again, when it works, it really works.
This is my very first recipe I publish online. I am not sure why it took me this long to start blogging about my culinary journey, but I am glad, with the help of SteemIt, I finally decided to take this step. This isn’t my favourite recipe, it’s simply what I came up with today. It’s easy, quick, healthy, light and most importantly moreish. The freshness and lightness of this Mexican inspired wrap is intensified by the coconut milk dressing which is drizzled on top of the wrap. This is balanced by the lingering punch that comes from the chilli.
I hope you will enjoy it.
My Healthy Mexican Inspired Wraps
Ingredients
- 2 Fresh Tortilla Wraps
- 1 Avocado
- 2 Birds Eye Chillies
- 1 Lemon
- 3 Medium-Sized Carrots
- 1 Red Onion (finely diced)
- A Handful Small Tomatoes
- 150g Steak (cut in strips)
- 1 Tsp Sugar
- 1 Tbsp Flour
- A few lettuce leaves
- 200ml Coconut Milk
- Olive Oil
- Salt
Recipe
- Take the beef out of the fridge and cut into strips. This way it will gradually rise to room temperature while you are preparing your other ingredients, which will improve the cooking of the steak.
- Scope out the avocado and using a potato masher or fork lightly mash it up in a bowl. This will form the base for the guacamole in the wrap
- Roll the lemon on your counter (this will allow for easier squeezing of the juice). Then cut it open and extract the juice of the lemon. Take roughly 1/4 of the juice and pour it over the avocado. Set the remaining lemon juice aside.
- Finely dice the onion. Also chop up your tomatoes (doesn't have to be super small). Add both to the avocado/lemon mixture.
- Finely chop up both birds eye chillies, and depending on your appetite for heat either remove all, some or none of the seeds. Add half of the chopped up chillies to the guacamole and set the other half aside.
- Mix everything together and salt to taste. Maldon salt would go perfectly here. Set aside once happy
- Grate your carrots
- Lightly coat beef strips with flour. Also sprinkle with salt.
- Bring frying pan to medium-hot heat, and add a generous amount of olive oil (+- 4 Tbsp). Only add the olive oil once the pan has accumulated a considerable amount of heat.
- The olive oil should then heat up rapidly (a matter of seconds). Add beef strips one by one into the pan. You know you're on the right track, if you can hear a sizzling almost immediately when you add the beef strips. Cook them for a minute or two until caramelised on the one side, then turn them over. Now sprinkle 1 tsp of sugar over the top, fry for another minute or two and toss around so that the sugar forms an additional layer of caramelisation. Take pan off the heat and set aside.
- Mix together the remaining lemon juice with the coconut milk
- Prepare tortilla wraps according to instructions (when in a hurry most can be microwaved for a few seconds)
- Place the filling on the bottom end of the wrap. Starting with a lettuce leaf, then guacamole, beef strips and grated carrots (only use some gratings of carrot and leave most for the garnish)
- Wrap it all up by first folding in the sides, then lifting up the bottom and rolling upwards.
- Plate up the wrap and add a garnish of grated carrots. Drizzle olive oil over the grated carrots. Drizzle the coconut/lemon dressing over the wrap and sprinkle with a few extra pieces of chilli you set aside earlier.
Voila and Bon Appétit!
If you like the idea of quick 15 minute lunch recipes that are still healthy and yum, please let me know in the comments below and I'll continue this series.
My content is 100% original.
