- Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the kumara on the tray and drizzle with 1 tbs of the oil. Season with salt and pepper and toss to coat. Bake for 20 mins or until golden brown and tender.
- Step 2
Meanwhile, drizzle beef with half the remaining oil then sprinkle with seasoning. Preheat a barbecue grill or chargrill pan on high. Cook beef for 21/-2- 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.
- Step 3
Meanwhile, cook corn and capsicum on grill for 5-7 mins or until tender and charred. Using a sharp knife, remove kernels from cob and place in a medium bowl. Chop the capsicum. Add to the bowl along with avocado, spring onion, red onion, lemon juice and remaining oil. Toss to combine.
- Step 4
Thinly slice the beef. Place wraps on a clean work surface. Spread evenly with aïoli. Top with lettuce, beef and the corn salsa. Roll up tightly to enclose filling.