[TEST] Beef Shawarma Wrap

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.