1. First heat oil in a large wok or frying pan, then add the strips of meat and brown.
  2. Add the onions, peppers and chilli, cook until they start to soften. Add seasoning and mix thoroughly, place lid on pan and simmer for about 5-10 minutes. Add tomatoes and lightly heat through.
  3. Make the dip by mixing together the cream and cranberry.
  4. Take the tortillas and place a large spoonful of the mixture onto each one, top with a spoonful of dip, scatter with pomegranate seeds and parsley, roll up and enjoy.


  • 450g (1lb) lean Welsh Beef rump steak, cut into thin strips
  • 15ml (1tbsp) oil
  • 1 red onion, thinly sliced
  • 1 small red pepper, thinly sliced
  • 1 small yellow pepper, thinly sliced
  • 1 green chilli, deseeded and thinly sliced
  • 30-45ml (2-3tbsp) fajitas style seasoning
  • 2 fresh tomatoes, roughly chopped
  • Flour tortillas
  • Seasoning
  • Cranberry and Sour Cream Dip:
  • 150ml (1/4pt) sour cream
  • 15ml (1tbsp) cranberry sauce
  • 1 pomegranate, seeds removed
  • 15ml (1tbsp) fresh flat leaf parsley, chopped