Method
Step 1
Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above.
Step 2
Steak strips: In a large bowl, add the steak strips and drizzle with 1 ½ tablespoons olive oil, juice and zest from lime, Worcestershire sauce and coriander. Sprinkle with 2/3 of the Mexican spice mix. Toss to coat, cover and set aside.
Step 3
Bell Pepper & Onion: In a large bowl add the green pepper and onion slices, remainder of the Mexican Spice, salt and pepper and a few glugs of olive oil and toss to coat. On a baking tray, spread the green pepper and onion mix, try not to overlap too much and keep everything in a single layer. (Use two baking trays if necessary).
Step 4
Bake for 10-15 minutes or until peppers are tender. Remove from the oven, flip and push the green pepper and onion mix to the sides of baking tray. Add steak strips in a single layer to the center of the tray, making sure not to overcrowd the tray. Grill on high for 3 minutes or until desired doneness (flip as needed).
Step 5
Wrap: Place a medium-sized pan over high heat, once the pan is hot, place the wrap in the pan.
Toast the wrap on each side for +- 10 seconds or until hot all the way through but still pliable. Do not overcook as it will dry the wrap out.
Step 6
Serve the warm wrap filled with steak topped with roasted onion and peppers.