2 large flour tortillas

2 tbsp (30 ml) mayonnaise

2 tbs (10 ml) olive tapenade

3/4 cup (18 g) fresh baby spinach

1 minute steak, cooked and thinly sliced (see recipe)

1 roasted bell pepper, seeded, peeled, and cut into strips

1/4 cup (38 g) frozen corn kernels, thawed

On a work surface, place the tortillas. Spread with the mayonnaise and tapenade. Top with the spinach, meat, bell pepper, and corn.

Roll up tightly and wrap individually in parchment paper. Close to seal. Cut in half before serving.

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