2. Slice red onion and add to pan with oil. Cook for 3 minutes over medium heat or until softened.
3. Slice capsicum and tomatoes, remove corn kernels from cob, add to pan as you go along with thyme leaves. Cook for 5 minutes or until softened, season to taste with salt and pepper.
4. Slice avocado and beef steaks to desired thickness.
5. Assemble the wraps at the table with leaves, vegetables, avocado and beef. Serve with dollops of sour cream and a lime cut into wedges.
Crisp up the flatbread in the oven and serve the dish as a salad instead. Turn avocado into guacamole and use the flatbreads for dipping.
red onion 1
yellow capsicum 1
corn cob 1
thyme 1/2 packet
lebanese flatbreads 1 packet
mesclun leaves 1/2 bag (100g)
sour cream 1 tub (200g)
From your pantry:
oil (for cooking), salt, pepper, smoked paprika