Steak Burrito with Pineapple Salsa
This steak burrito is as amazing as it looks. Definitely one you can whip up quickly and change around ingredients to make your own creation.
½tbsp coconut oil
1 x 225g sirloin steak, sliced into 1cm thick strips
5 spring onions, finely sliced
2tsp jerk seasoning
100g pre-cooked rice
40g tinned kidney beans, drained and rinsed
2 tbsp chopped coriander
75g pineapple, chopped into 1cm pieces
1 red chilli, finely sliced
Salt and pepper
2 large tortilla wraps (wholemeal)
Shredded iceberg lettuce
- 1Melt the coconut oil in a wok or large frying pan over a high heat. Add the steak strips and stir-fry for 1-2 minutes until they’re nice and brown, but still a little rare. Throw in the spring onions and jerk seasoning and continue to stir-fry for 1 minute.
- 2Add the rice and kidney beans, crumbling the rice between your fingers as you drop it in. Pour in about 2tbsp of water, which will bubble up and steam - this will help warm through the rice and beans. Stir the ingredients for about 2 minutes until the rice is fully broken up and warmed through, separating any clumps with a wooden spoon. Remove the pan from the heat and stir through 1tbsp of the chopped coriander. Keep to one side while you make the salsa.
- 3Place the remaining coriander, pineapple chunks, chilli and the juice of half the lime in a bowl along with a small pinch of salt and pepper. Mix the ingredients together until well combined.4 Put the tortillas in the microwave at 900w for 20 seconds.
- 4Make your wraps by piling up the rice and steak, topping with the lettuce and salsa, and then finishing with a squeeze of lime juice.
Top Tips with this Recipe!
This recipe is perfect when you're not in the mood to do a big dish. Nice and simple but really tasty, goes great with a side salad.