- 2 T olive oil, plus extra for serving
- 3 cloves garlic, crushed
- 400 g beef strips
- Sea salt and freshly ground
- Black pepper
- 2 T fresh thyme, chopped
- 6 baby marrows, sliced
- 3 T balsamic vinegar, plus extra for serving
- 1 x 400 g red kidney beans, rinsed and drained
- 4 plain or seeded tortillas
- 80 – 100 g feta cheese, crumbled
- 1 handful wild rocket
Heat the oil in a pan and sauté the garlic for 1 minute. Add the beef strips, seasoning and thyme. Stir-fry for 2 minutes.
Add the baby marrows and balsamic vinegar. Cook for 2 minutes, remove from the heat and stir in the beans. Set aside.
Heat a griddle pan over a high heat and grill each tortilla on both sides.
Divide the filling between the tortillas, crumble over the feta and top with rocket. Fold each tortilla in half, then drizzle with olive oil and balsamic vinegar to serve.
Siba’s note: Work quickly after grilling the tortillas as they will soon harden, making them difficult to fold. If you prefer, grill one at a time and fill immediately before grilling the rest. If you prefer them softer, you can microwave them for 20 to 30 seconds each.