Steak Wraps

Light Bites & StartersLunch

17 Mar

Written By Kate Brocklehurst

Ingredients

FOR THE WRAPS
to make 6 small wraps

200g Plain flour

200g greek yoghurt

FOR THE FILLING

2 tbsp Brock and Morten Garlic Rapeseed Oil

1 steak per person

Cucumber

Spring onion

Seeds

Lime

A pinch of salt

Chilli flakes

Method

Start by making the wraps. Add the flour and greek yoghurt to a bowl and mix to form a dough. Lightly kneed the dough for a couple of minutes until smooth. Break the dough into 6 small pieces or 3 larger pieces and form into balls.

On a lightly floured surface roll the balls out until they are a couple of millimetres thick. Add to a hot non-stick frying pan and cook on both sides for around 3-5 minutes, or until they have clear markings on each side from cooking. Set aside once cooked.

Slice the steak into strips and pan fry to your preference with 2 tbsp Brock and Morten Garlic Rapeseed Oil and some salt and chilli flakes to your taste.

Allow the steak to rest whilst you chop the cucumber and spring onion into small pieces. Add to a bowl and toss with a squeeze of lime.

Bring it all together by filling the wraps with the steak and topping with the cucumber and onion mix. Top with seeds of your choice. Serve straight away. We highly recommend accompanying them with a dollop of one of our delicious mayonnaises.