Naughty Steak Burrito With Pineapple Salsa

Recipe by Joe Wicks - MADE GLUTEN FREE

Serves 1

Ingredients

• 1/2tbsp coconut oil
• 1 x 225g sirloin steak, sliced into 1cm thick strips
• 5 spring onions, finely sliced
• 2tsp jerk seasoning 
• 100g pre-cooked rice
• 40g tinned kidney beans, drained and rinsed
• 2tbsp chopped coriander
• 75g pineapple, chopped into 1cm pieces
• 1 red chilli, finely sliced
• 1 lime
• salt and pepper, to taste
• 2 large gluten free tortilla wraps (I used BFree)
• shredded iceberg lettuce

Method

• In a large frying pan, melt the coconut oil. Fry the steak strips until brown (or however you like it cooked). 
• Add in the spring onions and jerk season and continue to fry for 1 minute. 
• Pour in the rice, kidney beans and about 2tbsp of water. Allow it to bubble up, continuously stirring. 
• Remove the pan from the heat and stir in 1tbsp of coriander. Leave to one side. 
• To make the salsa, place the remaining coriander, pineapple pieces, chilli and half of the lime juice into a bowl. Season with salt and pepper and mix together. 
• Cook the tortillas in the microwaves for 20 seconds. 
• Place all ingredients in the wrap and serve with a squeeze of lime juice.