Whole wheat wrap: 60g (1 large), Beef sirloin: 100g (3.5 oz), Bell peppers (mixed colors): 100g (1 cup, sliced), Onion: 50g (1/2 cup, sliced), Romaine lettuce: 30g (1 cup, shredded), Avocado: 30g (1/4 medium, sliced), Lime juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Cumin: 2g (1/2 tsp), Chili powder: 2g (1/2 tsp), Paprika: 1g (1/4 tsp), Cilantro: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. In a small bowl, mix 5ml olive oil, 3g minced garlic, 2g cumin, 2g chili powder, 1g paprika, 1g salt, and 1g black pepper. 2. Rub the spice mixture over 100g beef sirloin. 3. Heat 5ml olive oil in a skillet over medium-high heat. 4. Cook the beef for 3-4 minutes per side for medium-rare, or to desired doneness. Remove from skillet and let rest for 5 minutes before slicing thinly against the grain. 5. In the same skillet, cook 100g sliced bell peppers and 50g sliced onion until softened and lightly charred, about 5-7 minutes. 6. Warm the 60g whole wheat wrap in a dry skillet for 30 seconds per side or in the microwave for 10-15 seconds. 7. Layer 30g shredded romaine lettuce down the center of the wrap. 8. Top with the sliced beef, sautéed peppers and onions, and 30g sliced avocado. 9. Squeeze 10ml lime juice over the fillings and sprinkle with 5g chopped cilantro. 10. Fold in the sides of the wrap and roll up tightly. 11. Cut in half diagonally and serve.
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