Ingredients

Ingredients:
2 Sirloin steaks
1 tsp Black pepper
1 Tbsp Seven Colours Grill SeasoningTM
2 Tbsp Oil
1 Tbsp Cream cheese
2 Large tortillas
4 Lettuce leaves
4 Tomato slices
½ Avocado, sliced
2 Tbsp Balsamic reduction
2 Tbsp Basil pesto
¼ cup Mozzarella, grated

Method

Season the steaks with black pepper and Seven Colours Grill SeasoningTM. Heat a pan over medium-high heat, add the oil, and sear the steaks for 4 minutes on each side. Remove from heat and let the steaks rest for 5 minutes before slicing them thinly.

Spread cream cheese evenly over the tortillas. Layer with lettuce leaves, tomato slices, steak strips and avocado slices.

In a small bowl, mix the balsamic reduction, basil pesto and grated mozzarella until well combined. Drizzle the pesto mixture over the filling, fold the tortilla into a wrap, and toast it in a preheated pan for 1 minute on each side. Remove from the pan and cut the wrap in half.

Serve immediately or chill in the fridge to serve later.

Tip:
For extra crunch, replace the avocado with sliced peppers and/or carrots. You can use cheddar or gouda instead of mozzarella.