Preparation Time 10 minutes
Cooking Time 9 minutes
Serves 4
Ingredients:
600 g Jack Purcell beef strips
½ tsp ground oregano leaves
1 tbsp lemon juice
4 sheet lavash bread
½ cup sundried tomato pesto
160 g baby spinach leaves
¼ red onion, cut into very thin wedges
2 tbsp pinenuts, toasted600 g beef strips
½ tsp ground oregano leaves
1 tbsp lemon juice
4 sheet lavash bread
½ cup sundried tomato pesto
160 g baby spinach leaves
¼ red onion, cut into very thin wedges
2 tbsp pinenuts, toasted
Cooking Instructions:
- Coat the beef strips in a little oil. Preheat the pan to moderately hot. Keep the heat at moderately high.
- Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of beef strips.
- As the last batch finishes cooking, sprinkle with oregano and add lemon juice. Allow the lemon juice to evaporate. Remove the beef from the pan and allow to cool slightly.
- Place the lavash breads on a clean work surface and spread each with sundried tomato pesto. Top with beef strips, spinach leaves and red onion. Season to taste. Sprinkle over the pinenuts. Roll up the lavash breads and cut each wrap in two to serve.
Essential Tips:
