Mexican Cheesy wraps with Beef and Avocado Salsa

Dice the tomatoes and yellow bell pepper into small cubes and place them in a bowl. Squeeze some lime juice over the bowl and grate some zest on top. Then cut the chili pepper in half, remove the seeds, chop it into very small pieces, and add it.

Finely chop the cilantro. Tip: the most flavor in cilantro is in the stems, so definitely include those. Then mix them into the diced tomatoes.

Cut the avocado in half and remove the pit. Also cut this into small cubes and then add them to the tomatoes.

Next, chop a (small) red onion into small pieces and add it to the salsa as well. Then add a good splash of olive oil to the mixture.

In a bowl, combine the sour cream, olive oil, garlic, and pepper and salt and mix well. Then add the sweet chili sauce as well.

Season the onglet with pepper and salt and rub it with olive oil. Make sure your pan is really hot and then place the meat on it.

Warm the wraps in a non-stick pan. Cover the pan with aluminum foil (a lid can also be used, but it will retain more moisture).

Now it's time to make the wraps. Sprinkle the cheddar cheese in the pan and let it melt. Place the wrap on top and let it cook until the cheese is crispy. Place it on a board and cook the other wraps in the same way. Spread the sour cream and salsa over them. Then slice the meat into strips and distribute it over the wraps as well. If you want, you can grate some cheddar over it. Finish with cilantro. Roll it up and then enjoy, amigos!