What’s great about tortillas is that they’re basically just sleeping bags for any mixture of ingredients and sauces, helping you take one big bite of it all at once. I love it!

This time we had some leftover spicy rice that Vincent made with a previous meal. All I had to do was add steak strips, veggies and some sort of fresh flavour like that of sour cream or yoghurt, and Bob’s your uncle.

Who’s hungry? Vincent and I, so this recipe is for two.

Ingredients

• 3 courgettes, sliced
• 1 cup frozen veg
• 8 olives, pitted
• 300 g steak (I used two 150 g thin steaks)
• fresh parsley, chopped
• 4 tbsp plain yoghurt
• 4 tbsp chutney
• 2 tbsp Worcester sauce
• 2 tortillas
• braai spice
• 4 tbsp cheddar, grated
• 3 tbsp olive oil
• salt & coarse black pepper
• 1 cup spicy rice (regular rice will do too)

Let’s cook

In a pot or pan, start frying the frozen veggies in olive oil.

Season the steaks liberally with braai spice, salt and pepper (you can be heavy-handed with the pepper).

Once the frozen veg has thawed completely, add the courgettes and olives.

Add 2 tbsp chutney.

Once cooked to your liking, set the veggies aside.

Add more olive oil to the pan you used for the veg and pop the steak in there once it’s hot. Add the Worcester sauce.

Reheat the rice at this point.

Turn the steak over after 6 minutes and cook for another 5 to 10 minutes, depending how you like your meat or how thick your steak is.

Remove from the pan and cut into strips.

Assemble the tortilla

Spread a tablespoon of chutney all over one side.

Add veggies in a strip in the middle.

Add rice on top.

Now add the steak strips.

Now the cheese.

And finally, add two dollops of plain yoghurt and some fresh parsley.

Fold the sides over tightly.

Isn’t she a beauty?

Cut it in half and dig in!

Try my recipe!