Stuffed Tortilla Wraps

Ingredients

• 250 g beef (from the sirloin)
• 1 Garlic clove
• 1 Lime
• 2 tbsp olive oil
• 1 tsp paprika powder (hot pink)
• 1 pinch dried thyme
• 400 g red bell peppers (2 red bell peppers)
• 2 onions
• 125 g sour cream
• Salt
• Pepper
• 1 bunch cilantro
• 1 large tomato
• 4 tortillas (e.g., whole wheat)

Instructions

1. 1.

   Cut the beef into strips about 1 cm thick.

2. 2.

   Peel and chop the garlic. Squeeze 3 tbsp lime juice. Mix garlic, 1½ tbsp lime juice, 1 tbsp oil, paprika powder, and thyme in a bowl.

3. 3.

   Add the meat to the sauce and stir well; marinate for at least 1 hour in the refrigerator.

4. 4.

   Meanwhile quarter the bell peppers, remove seeds, wash, and cut into strips. Peel the onions and slice them into wedges.

5. 5.

   Heat the remaining oil in a heavy skillet. Sauté the onions and peppers, stirring, until tender about 20 minutes.

6. 6.

   Whisk together sour cream, remaining lime juice, salt, and pepper. Wash cilantro, shake dry, pluck leaves, chop, and fold half into the sour cream.

7. 7.

   Wash the tomato, quarter it, remove seeds, cut into strips, add to the vegetables near the end of cooking, and cook for another 2 minutes. Warm the tortillas in the oven or microwave briefly.

8. 8.

   Heat a heavy grill pan over high heat. Brown the meat on all sides for about 3–4 minutes.

9. 9.

   Distribute the meat and vegetables onto the tortillas.

10. 10.

    Sprinkle remaining cilantro over the filling, roll up the tortillas, and serve immediately with cilantro cream.