The Best Ever Steak Wrap

For the Wraps: 

1 tbsp olive oil

500g rump steak

1 tsp dried thyme

Salt and pepper, to taste

4 Albany Brown Wraps

4 tbsp fat-free cream cheese 

Fresh rocket

1 avo, cubed

Red onion, finely chopped

Whole baby beetroot in vinegar, discs / half moons (Depending on size of beetroot)


For the Balsamic Vinaigrette:

1 tsp dijon mustard

1 tsp garlic, minced

1-2 tbsp honey

Salt and pepper, to taste

¼ cup balsamic vinegar

¼ cup olive oil


Serves 4


  1. Heat a large pan over medium heat. Add the oil. Once the oil is hot, add the steak and season with some thyme and a crack of salt and pepper. Cook for 4-5 minutes or until browned. Flip the steak and repeat.
  2. Transfer the steak to a cutting board and allow to rest for 10 or so minutes. Cut into slices of your preferred thickness and set aside.
  3. Lay the wraps out on a clean kitchen surface. Smear the cream cheese along the center of the wrap. Top with a handful of fresh rocket, avo cubes, beetroot and and onion. Lay the steak strips on the bed of fillings and top with a crumble of blue cheese or feta cheese. 
  4. Top with a drizzle of balsamic vinaigrette and fold the wrap up. 
  5. Slice, sprinkle with fresh parsley and enjoy!

For the Balsamic Vinaigrette:

 Add all ingredients (except the olive oil) to a medium sized mixing bowl and whisk. Gradually whisk in olive oil, until emulsified and serve immediately!

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