Ingredients:
A. 2 tomatoes, pitted and halved, sufficient black olives,1 onion,1 celery stalk,1/2 bell pepper,50cc olive oil, B. 3 small chili peppers, 1 teaspoon Dijon mustard, 1 tablespoon red wine vinegar,salt to taste, sugar to taste, C.coarse black pepper to taste, 2 sheets of pancake wrap,lettuce leaves,50g beef strips1. Wash the tomatoes and cut them into small pieces; halve the black olives for later use.Wash the onion, celery stalk, and bell pepper, then slice them into small pieces.2. Heat a pan and add 50cc of olive oil, then quickly stir-fry the ingredients from step 1 and those in B until cooked through, set aside to cool, this will be the filling.Use a non-stick frying pan on medium heat to fry the pancake wraps until they are well done, remove them.Place the fillings from step 3 into the pancake wrap with lettuce leaves and roll it up.Add an appropriate amount of ground powder, then roll.Roll the pancake.Use 2 sheets of dough,chop some lettuce.50g，Slice 50g of beef.Prepare a small amount of black olives for later use.
Makes:
1. Wash tomatoes and dice them; halve the black olives as needed.Wash onions, celery, and bell peppers, then cut into small pieces.
2. Heat a pan and add olive oil; quickly stir-fry the prepared ingredients with B materials, cool down, then use as filling.
3.Use a non-stick panSauté the pancake on medium heat until cooked, then remove. Add the prepared filling and lettuce slices, roll up.