Lamb Steak and Grilled Green Pepper Burritos

Preheat the oven to 200°C (392°F).

Place 2 green sweet peppers on a baking tray.

Roast the green peppers in the oven until the skin is blistered and soft.

Wash 120 g of rice thoroughly under cold water.

Place the washed rice into a saucepan.

Pour 240 ml of water into the saucepan.

Add 15 g of butter and 0.5 tsp of salt to the rice.

Bring the water to a boil over high heat.

Cover the saucepan tightly with a lid and reduce the heat to the lowest setting.

Cook the rice undisturbed for 20 minutes.

Season 2 lamb cutlets on both sides with 0.5 tsp of salt and 0.5 tsp of black pepper.

Melt 15 g of butter in a frying pan over medium-high heat.

Place the lamb cutlets into the hot pan.

Cook the lamb for 45 seconds on the first side.

Flip the cutlets and cook for 45 seconds on the second side.

Flip the cutlets again and cook for 45 seconds on the first side.

Flip a final time and cook for 45 seconds on the second side.

Remove the lamb from the pan and let it rest for a few minutes.

Cut the rested lamb cutlets into thin strips.

Remove the grilled green peppers from the oven and slice them into strips.

Dice 50 g of cherry tomatoes.

Dice 0.5 cucumber.

Slice 2 green onions.

Lay 2 large tortilla wraps flat on a clean surface.

Spread a layer of the cooked buttered rice across the center of each wrap.

Arrange the lamb strips on top of the rice.

Add the grilled green pepper strips to the wraps.

Add the diced cherry tomatoes and cucumber.

Scatter the sliced green onions over the vegetables.

Crumble 50 g of feta cheese over the top of the fillings.

Drizzle mayonnaise and Sriracha sauce over the ingredients as desired.

Roll the tortillas tightly into burritos, tucking in the sides.

Cut the burritos in half and stack them on a plate to serve.