Mix together the paprika, chilli powder, oil, brown sugar and lime or lemon rind and massage into both sides of the schnitzel.
Wrap in plastic wrap and refrigerate for 1 hour or overnight. Heat a heavy based frying pan with a dash of oil and cook the schnitzel for 2-3 minutes only, each side. Remove from the pan and allow to rest, then cut into thin slices.
Add the peppers to the pan and cook only until they are lightly grilled, set aside. Brush the tortillas with oil and pan fry to warm through.
Spread the tortillas with hummus. Scatter over the lettuce, mint leaves, peppers, avocado and beef slices and then top with the dressing. Serve warm.
To complete the dish mix the following ingredients together in a small blender until smooth. ½ cup plain yoghurt 2 Tbsp oil 8-10 mint leaves, finely sliced