2 x 200g Quality Mark beef sirloin
2 Tbsp hoisin saucei
1 avocado
2 Tbsp lemon juice
4 wholemeal wraps
1/4 cup cottage cheesei
2 cups iceberg lettuces
a handful of baby spinach
1 Lebanese cucumber
1 cup grated carrots
1 cup mung bean sproutsi
a handful of parsley
Preheat the barbecue grill until hot.
Rub steaks with a little oil, season and place on the hot grill.
Grill for 3-4 minutes then turn over and grill for a further 3-4 minutes for medium cooked beef.
Remove from grill and place on a plate.
Brush each steak with the Hoisin sauce if using, then cover and set aside to rest for 5 minutes.
Mash avocado and mix with lemon juice and season.
Lay wraps out on the bench top.
Spread mashed avocado over wraps, then the cottage cheese.
Scatter over lettuce, spinach leaves, cucumber slices, grated carrot, sprouts and parsley.
Thinly slice the sirloin steaks across the grain and place atop the vegetables.
Fold and roll wraps to enclose the filling and eat.
This nutrition analysis is based on 4 serves.