Smoky Beef Wraps with Kale, Onion and Red Pepper Smoky Beef Wraps with Kale, Onion and Red Pepper

Smoky Beef Wraps with Kale, Onion and Red Pepper

These wraps using thin cut beef steaks, kale, onion and peppers are quick to prepare and cook.  Perfect for brunch or a light supper with a crisp salad.

prep time
15 mins

cook time
10 minutes

6 people


  • 350g/12oz thin cut beef steaks
  • 15ml/3tsp rapeseed or sunflower oil
  • 10ml/2tsp smoked paprika
  • 5ml1tsp ground cumin
  • Salt and freshly milled black pepper
  • 50g/2oz kale or baby spinach leaves, rinsed and roughly shredded
  • 1 small red or yellow pepper, deseeded and sliced
  • ½ small red onion, peeled and thinly sliced
  • 5ml/1tsp lemon or lime juice
  • 1 ripe avocado, peeled, stoned and mashed
  • 4 -6 tortilla wraps, warmed
  • Greek yogurt, to serve
  • Freshly chopped coriander or flat-leaf parsley, to serve


  1. In a small bowl mix together 10ml/2tsp of the oil, smoked paprika, cumin and seasoning together.
  2. Combine the kale or spinach, peppers, onion and lemon or lime juice and remaining oil. Season, toss together and set aside for later.
  3. Heat a non-stick pan until hot. Put the steaks on a plate and brush with the seasoning mix on both sides and cook for 2-3 minutes on each side, then slice thinly.
  4. To assemble the wraps, place the flour tortillas on a clean work surface and spread with the avocado, vegetables and beef. Top with a spoonful of yogurt and herbs.
  5. Fold up to make a neat roll, secure with a cocktail stick, if required, and serve immediately with a crisp salad.


If preferred, for extra heat, add 1 small chopped red chilli to the avocado, or use a prepared guacamole instead.