[TEST] Beef Shawarma Wrap
with Oregano Wedges & Sweet Mint Mayonnaise
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
250 g
Beef Strips
1 sachet
Ras El Hanout
2
Garlic
Baby Spinach & Cos Lettuce Mix
1 sachet
Dried Oregano
1
Brown Onion
1
Potato
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Mint Sauce
(May be present: Milk.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Cooking Steps
Preheat the oven to 240Ā°C/220Ā°C fan-forced. Cut the potatoes into thin wedges. Place on a lined oven tray. Drizzle with olive oil, season with dried oregano, salt, pepper and toss to coat. Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
While the potatoes are roasting, finely chop the garlic, thinly slice the onion. In a medium bowl, combine the Ras el hanout blend, garlic, brown onion and a drizzle of olive oil and season generously with salt and pepper. Add the beef strip sand toss to coat.
Add the mint sauce to the mayonnaise and whisk to combine. TIP: Don't worry if it looks a little separated to begin with, it will come together after whisking for 1 minute. Season to taste.
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef strips and onion until cooked, around 2-3 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Microwave the mini flour tortillas on a plate in 10 second bursts until warmed through.
Bring everything to the table to serve. Fill each tortilla with the cos lettuce mix, and beef strips. Top with a drizzle of the mint mayonnaise and serve with oregano potato wedges.
