Thai beef salad wrap

2015-08-02
  • Servings : 4
  • Prep Time : 11m
  • Cook Time : 6m
  • Ready In : 21m

Pack a solid lunch for school or work with these veggie full Thai hamburger wraps. See notes segment for FODMAP eating routine tip.

Ingredients

  • 2 teaspoons olive oil
  • 500g beef rump steak
  • 1/2 small white onion, thinly sliced
  • 2 roma tomatoes, deseeded, sliced
  • 1 Lebanese cucumber, deseeded, thinly sliced diagonally
  • 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 sheets lavash bread

Method

Step 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.

Step 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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Nutritional Info

This information is per serving.

  • Energy

    1785kJ
  • Fat Total

    13.30g
  • Carbohydrate Total

    39.50g
  • Protein

    34.60g
  • Sodium

    549.00mg
  • Fat saturated

    3.60g
  • Carbohydrate sugars

    g
  • Dietary Fibre

    4.10g
  • Cholesterol

    80.00mg

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