170 g white quinoa (5.9 oz)

240 ml water

A pinch of salt

1/4 tsp ground cumin

1/4 tsp garlic powder

Freshly ground black pepper, to taste

170 g ribeye steak (5.9 oz)

1 romaine lettuce heart, leaves separated

2 tbsp chilli sauce (adjust to taste)

1 tsp red wine vinegar

1 tbsp extra virgin olive oil

A little oil for frying

For the quinoa tortillas

1. Rinse the quinoa under cold water until the water runs clear. Drain well.
2. Place the rinsed quinoa and 240 ml water in a saucepan. Bring to the boil, reduce heat and simmer, covered, for 12–15 minutes until the quinoa is tender and the water is absorbed. Remove from the heat and allow to cool slightly.
3. Transfer the cooked quinoa to a blender. Add a pinch of salt, ground cumin, garlic powder and a little black pepper. Blend until a smooth batter forms — you may need to add 1–2 tbsp water to help the blades turn. The batter should be pourable but not runny.
4. Heat a non-stick frying pan over medium heat and lightly grease with a little oil. Pour a small ladleful of quinoa batter into the pan and spread thinly to form a tortilla shape (aim for about 15–18 cm/6–7 in diameter). Cook for 2–3 minutes until the underside is golden, then flip and cook for 1–2 minutes more. Transfer to a plate and keep warm. Repeat with remaining batter to make 6–8 tortillas (depending on thickness).

For the ribeye

1. Season the ribeye steak lightly with salt and freshly ground black pepper.
2. Heat a frying pan over high heat with a little oil. Pan-fry the ribeye to your preferred doneness (about 2–3 minutes per side for medium-rare, depending on thickness). Rest the steak for 5 minutes, then slice thinly across the grain.

To assemble

1. Spread a little chilli sauce on each quinoa tortilla.
2. Place a few leaves of romaine lettuce, a portion of sliced ribeye and a drizzle of the olive oil and vinegar mixture on each tortilla.
3. Fold or roll the tortillas to form wraps and serve immediately.