Ingredients
- 450g lean PGI Welsh Beef rump or sirloin steak, cut into thin strips.
- 1 tbsp oil
- 1 red onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 2 tbsp fajita seasoning
- 2 fresh tomatoes, roughly chopped
- Flour tortillas
For the tangy yogurt dip:
- 4 tbsp mayonnaise
- 4 tbsp natural yogurt
- 1 clove garlic, crushed
- Handful flat leaf parsley, chopped
10
Cooking Time
20
Prep Time
5+
Serves
- First heat the oil in a large frying pan, add the strips of meat and brown for a few minutes.
- Add the onions and peppers and cook until they start to soften.
- Add the fajita seasoning and mix thoroughly, stir for a few minutes then add the chopped tomatoes and stir until heated through.
- Make the dip by mixing together the mayonnaise, yogurt and garlic.
- To assemble – warm the tortillas as per instructions on pack then take the tortillas and place a large spoonful of the meat mixture on each one, top with a spoonful of the dip and scatter with the parsley. Roll up and enjoy.
