Ingredients

For the tomato salsa

2 medium ripe tomatoes, chopped

1 red pepper, deseeded and chopped

1 red chili, deseeded amd chopped

1 tsp chopped chives

small handful fresh coriander, chopped

For the steak filling

2 tbsp vegetable oil (or 40g/1½oz lard)

1 stick celery sliced

350g/12oz rump steak, chopped

1 tsp garlic oil

½ red  chili, seeds removed, finely chopped

dash Worcestershire sauce

dash Tabasco sauce

pinch cayenne pepper

small handful fresh coriander, chopped

To serve

2 ready-made gluten free corn tortillas, warmed briefly in a hot dry pan

1 Little Gem lettuce, finely sliced

100g/3½oz rice, cooked according to packet instructions and drained

75g/2½oz lactose free cheddar cheese, grated

100ml/3½fl oz lactose/dairy free cream

Method

For the tomato salsa, mix the tomatoes, peppers, chili, chives and coriander in a bowl. Set aside.

For the steak filling, heat the oil  in a pan and add the steak pieces to the pan with the garlic oil, celery and chili and stir fry for one minute.

Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat.

To assemble the burrito, place the warmed gluten free tortillas on serving plates and divide the steak between them.

Top with salsa, lactose free cheese, lactose free cream and lettuce and fold to enclose the filling.

Serve the burrito with rice

Recipe adapted from: Good Food