Lesley waters' chilli crisp salad wraps

Put as much or as little as you like in these wraps – it’s
finger food at its best!

Preparation time: 10 minutes
Cooking time: 6 minutes
Serves: 4
Portions of your 5 a day serving: 3

Ingredients

15ml (1tbsp) olive oil, plus extra for brushing
1 large onion, finely chopped
2 garlic cloves, crushed
2tsp crushed, dried chillies
400g canned red kidney beans
400g canned chopped tomatoes
150ml (1/4 pint) red wine
8 flour tortillas
2, 250g (9oz) sirloin steaks
chilli oil to drizzle
1 x bag Crisp Mixed Salad (290g)
150ml natural yoghurt

Method

Heat the olive oil in a pan. Add the onions and fry for 5 minutes until softened and lightly golden. Stir in the garlic and cook for 2 minutes. Stir in the dried chillies, kidney beans, tomatoes and wine. Bring to the boil, reduce the heat and simmer for 15-20 minutes.

Heat a stove-top grill pan until very hot. Add the tortillas, one at a time, and cook for 1 minute on each side until lightly toasted. Put them in a very low oven to keep warm.

Brush the steaks with just a little olive oil and grind over some black pepper. Add the steaks to the hot grill pan and sear for 2-3 minutes on each side for medium rare, or about 1-2 minutes longer, depending on thickness, if you prefer your meat well done.

Remove from the pan and drizzle with the chilli oil. Let the steaks rest for 5 minutes before cutting into diagonal slices.

Pile the crunchy salad into each wrap and top with the slices of steak, chilli beans and a dollop of natural yoghurt.