Place beef strips, moroccan seasoning and oil in a large snap-lock bag and rub well to coat.
Heat a large chargrill pan over medium-high heat. Cook beef, in batches, for 2-3 minutes or until charred and cooked through. Set aside on a plate loosely covered with foil. Reheat pan over high heat, spraying lightly with olive oil if necessary. Cook onion and capsicum for 3-4 minutes or until tender and lightly charred. Set aside on a plate.
Meanwhile, warm tortillas according to packet instructions. Spread base of tortillas with hummus. Top with baby spinach, coleslaw, onion, capsicum, avocado and beef. Sprinkle with parsley leaves. Wrap up tortillas to enclose filling and serve with lemon wedges.
Any beef steak sliced into strips or beef mince would work well in this recipe.
The beef filling would also be great in tacos or quesadillas.
You can make your own coleslaw if you have time – finely shred cabbage, carrots and green onions.