Stacked beef tortillas with avocado salad
serves 4| prep 15 mins | cooking 5 mins
450g pkt beef schnitzel steak 40g pkt burrito spice mix Extra-light olive oil cooking spray 4 light tortillas 12 ⁄ small iceberg lettuce, thinly shredded 300g jar mild salsa
1 avocado, sliced 2 Lebanese cucumbers, halved lengthways, thinly diagonally sliced 1 cup small fresh coriander sprigs Juice of 1 lemon
1 Preheat a large chargrill pan over medium-high heat. 2 Make the avocado salad by gently tossing all the ingredients together until well combined. Season to taste. 3 Sprinkle the steak with the spice mix on both sides to coat evenly, then spray lightly with oil. Chargrill for 1 minute each side or until just cooked and golden. Slice into 8 pieces, then transfer to a plate and cover loosely with foil to keep warm. 4 Spray the tortillas lightly with oil on both sides. Chargrill, in 2 batches, for 5 seconds each side or until heated and golden. Transfer to serving plates. 5 Top the tortillas evenly with the lettuce, steak, salsa and avocado salad. Serve.
CALORIE BOOST PER SERVE
extra 14 ⁄ avocado = 50 Cals 1 extra tortilla = 100 Cals 14 cup sour cream = 150 Cals 50g cheddar, grated = 200 Cals