Persian Rainbow Swirl Wraps
Ingredients
1 Deli Kitchen Persian Style Flatbread
100g houmous
1 carrot
A handful of lettuce
2 beetroots
20g sweetcorn
1 medium tomato
1 courgette
1 Spring onion
1 tbsp balsamic vinegar
1 fillet steak
Butter
Salt and pepper
1 Deli Kitchen Persian Style Flatbread
100g houmous
1 carrot
A handful of lettuce
2 beetroots
20g sweetcorn
1 medium tomato
1 courgette
1 Spring onion
1 tbsp balsamic vinegar
1 fillet steak
Butter
Salt and pepper
Method
Dice a medium tomato and spring onion, then shred a handful of lettuce to set aside.
Then grate a carrot, courgette and 2 beetroots.
Add all the ingredients to a bowl; top with 20g sweet corn, drizzle 1 tbsp balsamic vinegar and stir.
Lightly season a fillet steak with salt and pepper, plus any fresh herbs of your choice. Whilst this rests, melt a knob of butter in a pan over medium heat.
Once the butter has melted, cook the steak in the pan at the same temperature for 3-5 minutes on either side and then leave it to rest.
When the steak has rested, slice it into even strips and set aside.
Place the Deli Kitchen Persian Style Flatbread onto a board and evenly spread 100g of houmous on top.
Layer all the prepped ingredients from earlier, finishing with the steak slices. Then roll it up, slice in half and enjoy!
