Good Morning to this protein packed breakfast burrito! Sirloin steak sits lovingly alongside peppers, mushrooms, avocado and feta. We’ve also added a little chilli powder and smoked paprika for an extra kick.

Prep 15 minutes • Cook 10 minutes • Serves 4


3/4 lb New Zealand Springvale Grass Fed Top Sirloin Steak
2 tablespoons olive oil
½ yellow onion, finely chopped
1 red pepper, sliced lengthways
4 large mushrooms, finely sliced
1 tomato, finely chopped
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon chilli powder

Scrambled egg
8 eggs
½ cup milk
salt and pepper


4 large multigrain wraps
1 cup spinach
1/3 cup crumbled Feta cheese
¼ cup fresh cilantro
1 avocado
lime wedges
Chipotle hot sauce (optional)  


Rub steaks with a little oil and season before adding to a hot pan. Cook until medium rare (approx 2 mins each side). Remove from pan and cover loosely with tinfoil to rest. 

Reduce heat of pan to medium and add a splash of oil, add onion and cook for 1 minute before adding pepper and mushroom and cook for a further 1 minute. Add cumin, smoked paprika and chilli powder and stir through. When vegetables are softening (about 2 minutes) add tomato and cook until soft. Season.
Scrambled Egg
Whisk eggs, milk and salt and pepper in a large bowl. Bring pan to medium heat and add a dash of oil. Pour the egg mixture into the pan and continue cooking, lifting and folding the eggs until thickened and no visible liquid egg remains. Do not stir constantly.

To Serve
Lay wraps out on a flat surface or plate. In the centre of the wrap add cooked veg, topped with thinly sliced beef. Add a small handful of spinach to each wrap, scrambled egg, a crumbling of feta, cilantro, avocado and chipotle sauce. Fold the bottom of the wrap up and roll. We like to serve with lime wedges and extra hot sauce to taste. Wraps can be messy work so encase the bottom of the wrap with a strip of baking paper to secure and have the paper towels at the ready.