Mexican wraps with vegetables and grilled beef

Heat the grill pan over a high heat. Brush the steak with the chipotle sauce and grill 4 minutes. Turn halfway.

Place on a plate, cover with aluminum foil and let rest for 5 minutes.

In the meantime, heat the oil in a wok or frying pan and stir-fry the stir-fry vegetable for 5 minutes. Drain the corn kernels and add after 3 minutes.

Stir the rest of the chipotle sauce through the vegetables, warm briefly and remove the pan from the heat.

Meanwhile, heat the wraps according to the instructions on the package. Chop the coriander coarsely.

Cut the steak into thin slices. Divide the steak and vegetables over the wraps and sprinkle with coriander. Fold double and serve.