+Beef & Avocado Salad on Tortillas with Reisling or GewurztraminerTry this tasty salad topped with a delicious dressing. To complete the dish mix the following ingredients together in a small blender until smooth. ½ cup plain yoghurt 2 Tbsp oil 8-10 mint leaves, finely sliced Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SaladsPrep Time:30 - 60 minsCooking Time:30 - 60 minsServes:5 - 6By:ecook.co.nzIngredients300g beef schnitzel 1 Tbsp paprika 1 Tbsp chilli powder 2 Tbsp oil 1 Tbsp brown sugar Grated rind of 1 lime or lemon 6 Tortillas 1 cup hummus – can use flavoured Lettuce ½ cup whole mint leaves 2 yellow peppers, sliced 2 avocados, halved, peeled and slicedInstructionsMix together the paprika, chilli powder, oil, brown sugar and lime or lemon rind and massage into both sides of the schnitzel. Wrap in plastic wrap and refrigerate for 1 hour or overnight. Heat a heavy based frying pan with a dash of oil and cook the schnitzel for 2–3 minutes only, each side. Remove from the pan and allow to rest, then cut into thin slices. Add the peppers to the pan and cook only until they are lightly grilled, set aside. Brush the tortillas with oil and pan fry to warm through. Spread the tortillas with hummus. Scatter over the lettuce, mint leaves, peppers, avocado and beef slices and then top with the dressing. Serve warm.