525 g (1 lb 2 oz) rump steak, cut into thick strips
8 tortilla wraps
1/2 iceburg lettuce, shredded
4 tablespoons soured cream
4 tablespoons ready-made guacamole
4 tablespoons ready-made tomato salsa
4 tablespoons grated Cheddar cheese
Mix together the harissa, paprika and oil in a non-metallic bowl. Add the steak and mix to coat, then cover and leave to marinate for 5 minutes.
Heat a griddle pan until hot, add the steak and cook for 20 seconds on each side, or until cooked to your liking. Remove from the pan and keep warm.
Heat the tortillas in a microwave according to the pack instructions. Sprinkle some shredded lettuce in the centre of each tortilla and layer the steak on top. Spoon a little soured cream, guacamole and salsa over the steak, then sprinkle over the cheese. Roll up the wraps and serve.