Thai Beef Salad Wrap

Amanda McLauchlan

Photo cred Amanda McLauchlan

SERVES 4

  • 2 teaspoons olive oil
  • 500g beef rump steak
  • 1/2 small spring onion, thinly sliced ONLY the green part for FODMAP
  • 2 roma tomatoes, deseeded, sliced
  • 1  cucumber,  thinly sliced
  • 1/4 cup fresh coriander leaves
  • 1/4 cup roughly chopped fresh mint leaves
  • 1 small red chilli, deseeded, thinly sliced
  • 80g mixed lettuce leaves, finely chopped
  • 2 tablespoons lime, coriander and chilli dressing
  • 4 gluten free tortillas or corn tortillas
  1. Heat oil in a frying pan over medium heat. Add beef. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes. Thinly slice.

  2. Place onion, tomato, cucumber, coriander, mint, chilli, lettuce and dressing in a bowl. Toss to combine. Place salad mixture along centre of each bread sheet. Top with beef. Roll up firmly to enclose filling. Cut in half. Serve.

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