Philly Cheese Steak Wrap (HC)
Ingredients
- 1 tsp olive oil
- 100g beef strips
- ½ onion, sliced
- ½ red pepper, sliced
- ½ green pepper, sliced
- 4 mushrooms, sliced
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp Worcestershire sauce
- ½ tsp soy sauce
- Black pepper, to taste
For the sauce:
- 1 tbsp full-fat Greek yoghurt
- 1 heaped tsp mayo
- ½ tsp mustard
- Pinch of garlic powder
- Squeeze of lemon
- Black pepper, to taste
To serve:
- 1 large wholewheat tortilla wrap
- Large handful of rocket or mixed leaves
- 30g cheese, grated
Instructions
Heat a frying pan over a medium-high heat and add the olive oil.
Add the beef strips and cook for 2–3 minutes until browned on the outside.
Add the onion, red pepper, green pepper and mushrooms to the pan. Stir well and cook for 4–5 minutes until softened.
Stir in the garlic powder, paprika, Worcestershire sauce, soy sauce and season with black pepper. Cook for a further 1–2 minutes.
In a small bowl, mix the Greek yoghurt, mayo, mustard, garlic, lemon juice and black pepper until smooth.
Warm the wholewheat wrap in a dry pan for 20–30 seconds each side.
Lay the wrap flat, spread with the creamy sauce, top with the rocket, then pile on the steak and vegetable mixture. Top with cheese, wrap tightly and serve.
Note - Best enjoyed fresh. If meal prepping, store the steak and vegetable filling and the sauce separately in airtight containers in the fridge for up to 2 days. Reheat the filling gently in a pan, warm the wrap fresh, and assemble just before serving. Could also be served cold. The wrap goes soggy if pre-assembled.