Pita Bread with Guacamole
40 min
Avocado and bacon are a dream combo, and stuffed into a pita for the lunchbox it just works. Homemade guacamole takes five minutes and makes all the difference.
lunchboxsandwichfor kids
Juicy beef strips, crisp lettuce, olives, and pesto rolled up in soft tortillas — great for lunchboxes or a quick dinner.
Instructions
- 1
Season the beef with salt and pepper. Heat a pan with margarine or oil and fry the steak over medium-high heat until you see juices starting to pool on the top surface. Flip it and cook until pink juices appear on top — that means it's medium. Move it to a cutting board and let it rest a bit before slicing into strips.
- 2
Warm the tortillas as described on the packet.
- 3
Wash and dry the lettuce. Spread pesto over the tortillas and lay the lettuce on top. Cut the olives and sun-dried tomatoes into pieces and scatter them over the lettuce.
- 4
Lay the beef strips on top. Roll the tortillas up, folding in one end so the filling doesn't fall out, then wrap each roll in greaseproof paper.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Tips from the kitchen
- Let the beef rest at least 5 minutes after frying before you slice it. Cut too soon and all the juice runs out onto the board instead of staying in the meat.
- The doneness cue in the recipe is a good one. Pink juices pooling on the top surface after the flip means medium. If you want it more done, wait until the juices run clear.
- Pat the lettuce leaves completely dry before building the wraps. Wet lettuce makes the pesto slide around and the tortilla goes soggy faster, especially if these are going in a lunchbox.
- When you roll the wrap, fold one end in first, then roll tight from the other end. Wrapping in greaseproof paper while the roll is still warm helps it hold its shape as it cools.
Ways to vary it
- Swap the pesto for hummus or a smear of cream cheese if you have kids who aren't into the basil flavor. The olives and sun-dried tomatoes still carry plenty of taste.
- You can use chicken breast or thigh strips instead of beef sirloin. Thighs stay juicier if you're packing these for lunch and they'll sit for a while before being eaten.
- Add a few thin slices of avocado or some crumbled feta on top of the beef strips before rolling. Neither one changes the prep much but both work well with the pesto and sun-dried tomatoes.
Storage & leftovers
Wrapped tightly in greaseproof paper and kept in the fridge, these hold up well for about a day. The tortilla does start to soften after that as it absorbs moisture from the filling. These don't freeze well, the lettuce turns limp and the tortilla gets unpleasant.
What to serve with it
A simple tomato and cucumber salad on the side is enough. If it's dinner, some oven-roasted potato wedges make it more filling without any extra fuss.
UC
By Untrained ChefPublished 9 July 2026
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