Speedy Mediterranean Beef Mini Tortilla Wraps

Pick the parsley leaves and finely chop. Zest the lemon and then slice into wedges. Finely chop the cos lettuce. Finely slice the Roma tomato. Dice the cucumber.

In a small bowl, combine the Greek yoghurt, parsley, lemon zest and a drizzle of olive oil. Squeeze in the juice from a lemon wedge (about 1 tbs) and mix well. TIP: Add as little or as much lemon zest and juice as you like depending on your taste preference!

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/3 of the beef strips and cook for 1-2 minutes, or until cooked through. Transfer to a medium bowl and cover to keep warm. Repeat with the remaining beef strips. TIP: Cooking the beef in batches stops the pan from overcrowding and prevents the meat from stewing.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 seconds, or until warmed through.