Chimichurri Beef wraps
Elevate your lunch or dinner with this vibrant and flavorful Beef Wrap with Chimichurri and Goat Cheese. Juicy slices of rump steak are complemented by the creamy tang of goat cheese, all wrapped up in a soft, wheat-based wrap. The fresh chimichurri sauce, made with coriander, red chilli, red wine vinegar, lime, and red onion, adds a zesty kick that ties all the flavors together. This wrap is not only a feast for the eyes but also a delightful explosion of taste and texture.
Author:
James
Fairhurst
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
5 | 10 | 2 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
467 | 28.5 | 31 | 25 |
Ingredients
For the sauce:
Handful of coriander
One red chilli
Two tablespoons red wine vinegar
Half a teaspoon of granulated sweetener
One lime
Half a red onion
For the wrap and filling:
Two wraps (this recipe is for wheat based, but you could use egg spinach wraps instead to increase protein and decrease the carbs. See our substitutions page for more info!).
150g rump beef steak
75g Soft goats cheese
Method
Finely chop the onion, coriander, chilli and mix in a bowl.
Grate and juice the lime and add this to the sauce, along with the red wine vinegar. Sweeten to taste with sweetener.
Fry the steak for 2 minutes on each side on a high heat, then remove from the pan and leave to rest for a few minutes. Finely slice and add to the wraps, sprinkle with goat's cheese and spoon over the sauce mix. Serve.
Freezing and storage
The beef can be kept in the fridge for a few days and microwaved at a later date. The sauce can be made in advance too, but won't last for more than a couple of days.