Such an easy dinner! Serves 2
For the Wraps:
300 grams of lean Rump Steak thinly sliced
4 Button Mushrooms Sliced…
1 small Onion Sliced
1 Tablespoon of YIAH Fajita Spice Blend
1 Tablespoon YIAH Intense Garlic EVOO
2 Tablespoons of low fat Sour Cream
Low Fat Wraps
Lettuce and grated cheese to serve
(add extra salad if you wish)
For the Wedges:
Potato and Sweet Potato (2 small potatoes and 1 small sweet potato)
1 Tablespoon YIAH Intense Garlic EVOO
1 Tablespoon YIAH Meze Dip Mix
Heat a non stick frypan and saute the onions and mushrooms in the YIAH Intense Garlic EVOO. Move to the side of the pan and brown the steak for a minute on each side. (Don’t overcook or it will not be tender) Add the sour cream and stir to combine. Pop into a wrap with some grated cheese and lettuce.
For the Wedges. Peel and slice the potatoes and add to a zip lock back with the YIAH Intense Garlic EVOO and YIAH Meze Dip Mix. Give the back a good shake to coat and cook in a preheated oven at 220 for approx half an hour or until tender.
