Roast Beef and Avocado Wrap

Make your summer lunches exciting with these refreshing wraps that include mango and avocado. While you will get protein from the meat, the avocados ensure you will balance out your meal with healthy fats as well as other nutrients. Enjoy these rolls with or without dressing. 

8 oz Sirloin steak
2 Avocados (sliced)
1 Mango (sliced)
1 Bunch arugula (washed and coarsely chopped)
2 tbsp Olive oil
1 tsp Balsamic vinaigrette
1 tbsp Soy sauce
2 tbsp Coriander (chopped)
2 Spring onions (thinly sliced)
16 Rice paper wraps
pinch Oregano
pinch Nutmeg
Salt and pepper (to taste)

Preheat oven to 275°F.

Season the sirloin steak with salt and pepper and fry, under medium to high heat, for 3 minutes on both sides.

Remove steak from heat and place in the oven for about 5 to 8 minutes.

Wash arugula and dry with paper towels and peel and slice avocado and mango into thin wedges.

In a bowl, mix the remaining ingredients to make the vinagrette. Adjust seasonings.

After steak has cooled down, slice into thin strips. To serve, wet rice paper individually briefly in warm water. Arrange the steak, arugula, avocado, mango, spring onions on the paper and roll it up. Sprinkle the vinaigrette on top or use as a dip.