Wrap up spiced beef with sweet charred vegies and a fiery jalapeno dressing.


  • 3 teaspoons Mexican chilli powder
  • 60ml (1/4 cup) lime juice
  • 600g lean beef rump steak
  • 85g (1/3 cup) extra light sour cream
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon drained pickled jalapeno chillies, finely chopped
  • 1 large red onion, halved, thickly sliced
  • 1 large red capsicum, seeded, cut into 1.5cm strips
  • 1 large yellow capsicum, seeded, cut into 1.5cm strips
  • 8 reduced-fat flour tortillas, warmed
  • Fresh coriander leaves, to serve


  1. Combine chilli powder and 2 tablespoons lime juice in a bowl. Season with salt. Add steak. Toss to coat. Cover and marinate for 10 minutes. Combine the sour cream, chopped coriander and chilli in a bowl. Season.
  2. Heat a large non-stick frying pan over high heat. Spray with canola oil. Cook the steak for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest.
  3. Meanwhile, heat a chargrill on high. Place onion in a bowl. Spray with oil. Toss to combine. Cook, turning, for 5-7 minutes or until lightly charred. Transfer to a bowl. Spray the capsicum with oil. Cook, turning, for 5-7 minutes or until lightly charred. Add to the bowl.
  4. Thinly slice the steak. Divide tortillas among plates. Top with steak, onion mixture, sour cream mixture and coriander leaves. Fold to enclose.