Burrito to Go

Farrah’s 10.5" Tortillas
Rump Steak
Coriander and lime, olive oil for steak marinade
Wild rice Picked red cabbage
Guacamole
Black pinto beans
Julienned red peppers
Shredded lettuce

Make a pesto consistency marinade using lime juice, coriander and olive oil, spread this over your steak and marinate for about 4 hours. Grill the steak, rest and slice.
Warm your tortillas up on a grill or sandwich press.

Place the guacamole in a line along the centre of the tortilla, build in layers starting with your rice, steak, black beans small amount of pickled cabbage, lettuce and peppers.

Fold in the sides of the tortilla and hold in while rolling tightly from the back into a burrito, don’t be afraid to get your fingers in their and tuck in the ends.

Place your burrito in some funky paper or tin foil twisting the ends of the paper or foil to keep tight and in place then cut before serving.

Hot sauce, fresh salsa and limes are a no brainer.

To keep up with a busy service, prep your ingredients beforehand.
If you prefer your tortillas toasted, grill on a hot plate or sandwich press with a little oil or garlic butter.
For an alternate modern vegetarian Burrito try using steamed kale, feta with caramelised onion and wild rice and salad
Throw in some hot sauce and fresh salsa to complete the event.