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Steak and guacamole wrap

Steak and guacamole wrap


For 4


  • 2 avocados, stoned and peeled
  • 2 ripe tomatoes, halved
  • 1 clove garlic, peeled and sliced
  • 4 pinches ground cumin
  • 2 spring onions, trimmed and sliced
  • 1 small bunch fresh coriander, leaves picked
  • Sea salt
  • Freshly ground black pepper
  • 1 lime, juice of
  • Olive oil


  • 200 grams white button mushrooms, thickly sliced
  • 200 grams big brown mushrooms, thickly sliced
  • 400 grams quality rib eye steaks
  • Sea salt
  • Freshly ground black pepper
  • 1 tsp dried oregano
  • 1 tbsp sweet smoked paprika
  • 3 tbsp Olive oil
  • 4 flour tortillas
  • 4 tbsp fat-free natural yoghurt
  • 2 fresh red chillies, deseeded and sliced (optional)

Steak and guacamole wrap Method

    First make the guacamole. Put the avocados, tomatoes, garlic, cumin, spring onions and most of the coriander in a food processor and pulse to a chunky paste. Scoop into a bowl, season with salt, pepper and lime juice to taste, then stir in a little extra virgin olive oil. 
    2. Heat a frying pan over a high heat. Grill the mushrooms until seared all over. Remove them from the pan and keep warm.
    3. Season the steaks with salt, pepper and the oregano and paprika, then use a rolling pin to flatten them out slightly. Rub with a little olive oil and cook in the preheated pan for 5 minutes, turning them every minute, or until cooked to your liking. 
    4. Leave the steaks to rest on a plate while you make up the wraps. Lay the tortillas out on a clean work surface and spread with a little guacamole. Slice the steaks into thin strips, divide them between the tortillas and scatter with the grilled mushrooms. Drizzle with a little more oil and the resting juices, then wrap. 
    5. Top with a dollop of yoghurt, the remaining coriander leaves and some red chillies (if desired). Serve with the lime wedges on the side and tuck in.
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