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1
First heat oil in a large wok or frying pan, then add the strips of meat and brown.
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2
Add the onions, peppers and chilli, cook until they start to soften. Add seasoning and mix thoroughly, place lid on pan and simmer for about 5-10 minutes. Add tomatoes and lightly heat through.
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3
Make the dip by mixing together the cream and cranberry.
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4
Take the tortillas and place a large spoonful of the mixture onto each one, top with a spoonful of dip, scatter with pomegranate seeds and parsley, roll up and enjoy.