Crispy Steak & Fry Wrap with Pickle-Carrot Slaw

🥘 Ingredients

• frozen french fries 120 g
• filet mignon 150 g
• salt
• black
• butter 1 tsp
• pickle 30 g
• carrots 30 g
• low carb tortillas from mission 2 item

1. 1

   Preheat your oven or air fryer to 425°F (220°C).
2. 2

   Place frozen french fries in the rotating drum of your air fryer. Cook until golden and crisp, approximately 10-12 minutes . No need to shake.
3. 3

   Pat the filet mignon dry with paper towels. Season all sides evenly with salt and black pepper.
4. 4

   Heat a skillet over medium-high heat. Add butter and allow it to melt and slightly brown. Place the steak in the skillet and sear for 4 minutes on each side, aiming for an internal temperature of 130–135°F (54–57°C) for medium-rare. Remove the steak from the skillet and let it rest for 5 minutes . Then, slice thinly against the grain to ensure tenderness.
5. 5

   Slice pickle into thin half-moons.
6. 6

   Shred carrots using a box grater or julienne peeler.
7. 7

   In a bowl, combine the sliced pickles and shredded carrots. Add a splash of pickle brine to enhance the tangy flavor and toss to combine. This creates a quick, flavorful slaw.
8. 8

   Warm two low carb tortillas from mission in a dry skillet over medium heat for 30 seconds per side , until pliable and lightly toasted.
9. 9

   Assemble each wrap by layering sliced steak, a portion of crispy fries, and a generous helping of the pickle-carrot slaw onto the warmed tortillas.
10. 10

    Wrap each tortilla tightly to encase the fillings. Place the wraps seam-side down in the skillet or a sandwich press, cooking for 1 minute per side until the exterior is golden brown and crisp.