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Ingredients
500 g/I lb beef eye fillet, trimmed 2 tablespoons chopped fresh oregano 1 clove garlic, crushed 1 teaspoon ground cumin 1 teaspoon chili powder 1 tablespoon lime juice 8-12 flour tortillas 220 g/7 oz assorted lettuce leaves 1 cup/200 g/61/z oz low-,fat natural yogurt CHILLI SALSA 4 tomatoes, peeled, seeded and chopped 1 red onion, chopped 2 fresh red chilies, seeded and chopped 2 tablespoons fresh coriander leaves 1 teaspoon sugar 1 tablespoon lime juice freshly ground black pepper

Instructions
1612 kilojoules 384 Calories per serve High Fibre Medium Fat 3 serves carbohydrate 1. Place beef in a shallow glass or ceramic dish. Combine oregano, garlic, cumin, chili powder and lime juice, then rub over beef and marinate for 20 minutes. 2. To make salsa, place tomatoes, onion, chilies, coriander, sugar, lime juice and black pepper to taste in a bowl and mix to combine. Cover and refrigerate until required. 3 Preheat a barbecue to a high heat. Place beef on a lightly oiled barbecue grill and cook for 4 minutes each side or until cooked to your liking. 4. Heat a nonstick frying pan over a medium heat, add tortillas and cook for 30 seconds each side to warm. Cut beef into thin slices, place on tortillas, then top with lettuce leaves, yogurt and salsa and roll up. A char-grill pan (a cast iron pan with ridges) can be used instead of the barbecue if you wish. To use heat the dry pan over a high heat until very hot, lightly brush beef with oil, place in pan and cook until done to your liking.