Mexican Beef Fajitas

While the wedges are baking, thinly slice the brown onion. Thinly slice the red and green capsicums. Cut the tomato into thin wedges. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. In a medium bowl, combine the beef strips with the Tex-Mex spice blend and a drizzle of olive oil. Toss to combine, then set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the red and green capsicum and brown onion and cook, tossing occasionally, until browned and softened, 5 minutes. Add the tomato wedges and garlic and cook, tossing, until softened and fragrant, 1 minute. Season with salt and pepper, transfer to a bowl and cover to keep warm.

Wipe out the frying pan if needed and return to a high heat with a drizzle of olive oil. Add 1/3 the beef strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips.

Heat the classic wraps in a sandwich press or microwave on a plate in 10 second bursts until warm.