Finely chop the pickled chipotles and place all but 1 tablespoon in a bowl with the steak. Add the 2 tablespoons of the liquid from the can, stir well to coat, then set aside to marinate for 10 minutes.
Meanwhile, place the remaining chopped chipotles in a small bowl with the yogurt, grated lime zest from ½ a lime and a squeeze of juice (cut the remaining lime into wedges and use for serving). Add the chopped coriander, stir together and set aside.
Heat a large wok until hot, add the olive oil, then tip in the sliced onion and fry for 2–3 minutes or until softened. Add the marinated steak and stir-fry for 1–2 minutes. Tip into a serving bowl.
To serve, place a warmed tortilla on a plate, spread with some chipotle yogurt and add lettuce, tomatoes, hot steak, onions and a squeeze of lime juice. Fold over and eat straightaway.
Recipe and picture courtesy of Waitrose. More than 5,000 recipes can be found at www.waitrose.com/recipes