For the avocado steak wraps, cut steaks in half lengthwise.
Sear the strips of meat in 1 tablespoon olive oil for 2 minutes on each side, season with salt and pepper, and wrap in aluminum foil to cool.
Score tomatoes crosswise, scald with boiling water and peel off skin. Cut tomatoes into quarters, remove seeds and stem end and dice.
Clean spring onions and cut into fine rings.
Halve avocado, pit, peel and cut into 1 × 1 cm cubes.
Mix lime juice with 2 tablespoons olive oil and mix with prepared vegetables.
Season to taste with salt and pepper.
Wash lettuce and cut into strips.
Wash the cilantro, shake dry and pluck the leaves from the stems.
Mix crème fraîche with honey and season with salt and cayenne pepper.
Heat tortillas according to package directions and spread each with 1 tablespoon crème fraîche.
Spread lettuce strips on top, place steak strips on top, spread vegetable mixture on top and sprinkle cilantro leaves on top.
Fold tortillas in at sides and roll up, securing with kitchen twine or aluminum foil.
Cut the avocado steak wraps in half just before serving.