A crunchy, toasted wheat wrap packed with savory BBQ-glazed sirloin strips and a refreshing, tangy yogurt coleslaw.
A crunchy, toasted wheat wrap packed with savory BBQ-glazed sirloin strips and a refreshing, tangy yogurt coleslaw.
393
26.7 g
35.3 g
16.1 g
9.5 g
3.9 g
521.0 mg
50g Low Fat Plain Yoghurt | 31 kcal
10g Lite Reduced Oil Dressing Mayo | 14 kcal
70g Rainbow Coleslaw Mix | 21 kcal
40g Wheat Wraps | 121 kcal
100g Sirloin Beef Steak | 182 kcal
15g Barbeque Sauce | 23 kcal
4g (two squeezes) Lemon Juice | 1 kcal
1g (to taste) Crushed Garlic Seasoning | 0 kcal
1g (to taste) Sea Salt | 0 kcal
1g (to taste) Black Pepper | 0 kcal
Prepare the Steak: Slice the sirloin steak into thin, uniform strips. Season evenly with sea salt, black pepper, and crushed garlic seasoning.
Sear: Lightly coat a non-stick pan with cooking spray over high heat. Sear the steak strips quickly to lock in the juices until they reach your desired level of doneness.
Glaze: Reduce the heat to medium and pour the barbeque sauce over the steak. Toss well to coat every strip in a thick, sticky glaze. Remove from the heat and let the meat cool down completely before assembling.
Prepare the Slaw: In a mixing bowl, combine the rainbow coleslaw mix with the low-fat plain yoghurt, lite mayo, a fresh squeeze of lemon juice, and a pinch of salt, pepper, and garlic seasoning. Toss until the vegetables are thoroughly coated.
Assemble: Lay the wheat wrap flat on a clean surface. Spread a generous bed of the creamy coleslaw mix down the center, then top with the completely cooled BBQ beef strips.
Toast: Fold the wrap tightly, securing the edges. Place it into the air fryer basket and cook at 200°C for a few minutes until the exterior is beautifully golden and crisp.
Anti-Soggy Tip: For the ultimate crunch, ensure your cooked meat and prepared coleslaw are completely cold when you assemble the wrap. This prevents steam from building up inside the wrap during the final air-frying phase, keeping the tortilla perfectly crispy.
Meal Prep Friendly: You can grill and glaze the steak strips up to 3 days in advance and keep them in the fridge. The coleslaw can also be mixed ahead of time, making daily assembly incredibly fast.
Travel Notes: If packing this for work, wrap the assembled, untoasted wrap tightly in foil or parchment paper. Enjoy it cold as a refreshing wrap, or use an office air fryer or sandwich press to toast it fresh at lunchtime.
Get full access to the Instead platform, including the Weekly Planner, Automated Shopping Lists, and 65+ premium macro-calculated recipes – for just R70 a month!
Use code LAUNCH50 at checkout to get 50% off!