Name: Chunky chilli wraps
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil plus a few extra drizzles; 750g rump steak sliced into thin strips; 1 red onion roughly chopped; 4 mild green chillies seeded and chopped; 1 tsp cumin seeds; 1 tsp cayenne pepper or hot chilli powder; 400g can chopped tomatoes; 420g can red kidney beans drained and rinsed; 225g roasted peppers (you can buy these at the deli counter, or in jars), cut into strips; 1 tsp Worcestershire sauce; 12 flour tortillas; 284ml tub soured cream; handful of fresh mint roughly chopped; lettuce, red onion and advocado salad

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Chunky chilli wraps

Chunky chilli wraps

Silvana Franco

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Serves 6

Easy

Total time: 45 mins

Takes 35-40 minutes

A star rating of 4 out of 5.3 ratingsRate

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Impress your friends with a tasy chilli supper

Freezable (chilli mix only)

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil

plus a few extra drizzles
750g rump steak

sliced into thin strips
1 red onion

roughly chopped
4 mild green chillies

seeded and chopped
1 tsp cumin seeds
1 tsp cayenne pepper

or hot chilli powder
400g can chopped tomatoes
420g can red kidney beans

drained and rinsed
225g roasted peppers

(you can buy these at the deli counter, or in jars), cut into strips
1 tsp Worcestershire sauce

To serve

12 flour tortillas
284ml tub soured cream
handful of fresh mint

roughly chopped
lettuce, red onion

and advocado salad

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Nutrition: per serving

kcal644
fat32g
saturates13g
carbs54g
sugars0g
fibre6g
protein38g
salt2.89g

Method

step 1

Heat the oil in a wok until it’s very hot. Tip in about a third of the beef and stir fry for 2-3 minutes until it begins to brown. Scoop out the beef and put on a plate. Repeat twice with the remaining beef, adding a drizzle more oil to the pan each time.
step 2

Toss the onion, chillies, cumin seeds and cayenne into the pan, stir and sizzle for 2 minutes. Lower the heat and tip in the tomatoes, kidney beans and roasted peppers. Return the beef to the pan and cook for a couple of minutes, stirring occasionally, until the tomatoes begin to bubble. Splash in the Worcestershire sauce and continue to simmer gently for a further 2 minutes. Season with salt and pepper to taste. (At this point, the you can chill the chilli and then freeze it for up to 1 month.)
step 3

To serve, heat the tortillas according to the packet instructions. Pass round the warm tortillas for wrapping up the chilli, then drizzle with soured cream and scatter with fresh mint. Serve with salad.

RECIPE TIPS

SERVING WITH SALAD

Roughly shred 1 cos (Romaine) lettuce, finely slice 1 small red onion and halve, peel and slice 1 avocado. Toss everything together with 2 tbsp olive oil the juice 1 lime and some sea salt and pepper.

Recipe from Good Food magazine, February 2003

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A star rating of 4 out of 5.3 ratings

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