Category Archives: Wraps

Beef, recipes, Wraps

Beef Shawarma Recipe At Home

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Beef shawarma
Beef Shawarma Recipe at Home

Ingredients:

1 four-to-five pound eye of round beef roast,
1 teaspoon kibbeh spice mix,
1/2 teaspoon ground cumin,
1/2 teaspoon salt,
1/2 teaspoon paprika,
1 carrot,
1 onion,
2 stalks of celery
As needed:
1/2 cup Middle Eastern pickled beets or turnips,
diced tomato,
romaine lettuce,
sliced purple onion,
chopped parsley,
10 pita breads (8-inch) or more.

Ingredients for Garlic Sauce:

  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 3 garlic cloves, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup strained yogurt or labneh

Recipe:

  1. Rub the eye of round with the kibbeh spice mix, ground cumin, salt and paprika, and let it sit in a refrigerator, covered, for 30 minutes to marinate. Kibbeh spice mix can be obtained from a Middle Eastern grocery stores.
  2. Add a cup of water, the carrot, onion and celery to a roasting pan with the beef, preheat the oven to 400 F and just brown the top of the beef. After that, reduce the heat to 300 F, cover the roasting pan with aluminum foil and cook for a couple of hours or until the eye of round roast is tender and internal temperature is at least 178 F.
  3. Let the roast beef rest for about 10 minutes before you slice it thinly to strips. You should have enough meat for at least 15-20 beef shawarmas.
  4. In the meantime mix the ingredients for the garlic sauce.
  5. Spread some garlic sauce on the pitas and add your vegetables. Top with 3 oz. of sliced beef per pita and close the ends of the pitas so they can still slightly overlap.
  6. Use a panini press to grill the outside of the beef shawarma pita wraps to the desired doneness.
  7. Enjoy.

Chicken, recipes, Wraps

Chicken Shawarma Recipe – How To Make Shawarma at Home

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Chicken shawarma
Chicken Shawarma

Ingredients:

2, six-ounce each, chicken breasts,
1 teaspoon kibbeh spice mix,
1/2 teaspoon ground cumin,
1/2 teaspoon salt,
1 teaspoon white vinegar,
1/2 teaspoon paprika,
1/2 cup Middle Eastern pickled beets or turnips,
As needed:
diced tomato,
romaine lettuce,
sliced purple onion,
chopped parsley,
4 pita breads (8-inch)

Ingredients for Garlic Sauce:

  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 3 garlic cloves, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup strained yogurt or labneh

Recipe:

  1. Mix the chicken breasts with the kibbeh spice mix, ground cumin, salt, vinegar and paprika in a mixing bowl and let them sit in a refrigerator, covered, for 30 minutes to marinate. Kibbeh spice mix can be obtained from a Middle Eastern grocery store.
  2. Bake the chicken breasts in a preheated oven at 325 F for about 30 minutes or until ready. Internal temperature should be 175 F.
  3. Let the chicken breasts rest for about 10 minutes before you slice them thinly on strips.
  4. In the meantime mix the ingredients for the garlic sauce.
  5. Spread some garlic sauce on the 4 pitas and add your vegetables. Top with 3 oz. of sliced chicken per pita and close the ends of the pitas so they can still slightly overlap.
  6. Use a panini press to grill the outside of the chicken shawarma pita wraps to the desired doneness.
  7. Enjoy.

recipes, Wraps

Tuna Salad Wrap Recipe

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Tuna salad wrap
Tuna Salad Wrap

Ingredients for 8 tuna salad wraps:

7 cans of skipjack tuna (120 gr. each),
1/2 red bell pepper, chopped,
1/4 purple onion, chopped,
1/2 cup light mayo,
1 teaspoon smoked paprika,
2 stalks of celery, chopped,
1/2 teaspoon black pepper,
1 romaine lettuce,
8 12-inch white tortillas

Recipe:

  1. Drain the water from the tuna cans and place the tuna in a mixing bowl.
  2. Add the rest of the ingredients except the lettuce and tortillas and mix well.
  3. Place a leaf of the romaine lettuce in the middle of each tortilla and devide the tuna salad equally between the 8 tortillas.
  4. Place another small romaine lettuce leaf on top of the tuna salad and roll the wraps.
  5. Make grill marks on the wraps in a preheated panini press, cut the tuna salad wraps on a bias and serve.

Pork, recipes, Wraps

Pulled Pork and Beans Wrap

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Pulled pork and beans wrap
Pulled Pork and Beans Wrap

Ingredients:

1 pork loin,
1 carrot,
1 onion,
2 stalks celery,
2 bay leaves,
1 teaspoon whole peppercorns,
1 tablespoon Montreal steak spice,
1 teaspoon salt,
1 cup BBQ sauce,
12 twelve-inch tortillas.

For the beans:

1 can black beans,
3 oz BBQ sauce,
1/2 onion, sliced,
1/2 red bell pepper, sliced,

Recipe:

  1. Place the pork loin in a large 4-inch hotel pan. Add the coarsely cut carrot, onion and celery to the pan. Also, add the bay leaves, peppercorns and salt. Season the pork loin with the Montreal spice. Add 1 cup of water to the pan and place the pan with the pork loin not-covered in a preheated (convection) oven at 400 F.
  2. Brown the pork loin for aproximately 20 minutes, then cover the pan tightly with aluminum foil and bake for about two-and-a-half hours to three hours, or until the pork loin is tender and can be pulled easily by hand.
  3. After the pork loin is ready, remove it from the roasting pan and let it cool down enough to be able to handle it. Reserve the liquids for a gravy if you want.
  4. Remove any excess fat from the pork loin. Pull the pork and mix it with the BBQ sauce.
  5. Roast the sliced onion and pepper in a greaced hotel pan until browned. Add the beans and bbq sauce and bake for 10 minutes.
  6. Put about 3 oz. each, baked beans and pulled pork in the middle of each tortilla and fold the wraps.
  7. Grill each pulled pork wrap in a panini press or over a flat-top grill until lightly golden brown, then cut on a bias and serve. Cheers.
  8. (Optional) you can add shredded cheddar cheese to your pulled pork wraps if desired.

Pork, recipes, Wraps

Pulled Pork and Lemon Coleslaw Wrap

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Pulled pork and lemon coleslaw wrap

Ingredients:

1 pork loin,
1 carrot,
1 onion,
2 stalks celery,
2 bay leaves,
1 teaspoon whole peppercorns,
1 tablespoon Montreal steak spice,
1 teaspoon salt,
1 cup BBQ sauce,
12 twelve-inch tortillas.
For the Coleslaw:
1/2 head of cabbage,
1 carrot,
1/2 cup chopped red onion,
1/2 cup of light mayonnaise,
1 tablespoon of sugar,
1 lemon, juiced.

Recipe:

  1. Place the pork loin in a large 4-inch hotel pan. Add the coarsely cut carrot, onion and celery to the pan. Also, add the bay leaves, peppercorns and salt. Season the pork loin with the Montreal spice. Add 1 cup of water to the pan and place the pan with the pork loin not-covered in a preheated (convection) oven at 400 F.
  2. Brown the pork loin for aproximately 20 minutes, then cover the pan tightly with aluminum foil and bake for about two-and-a-half hours to three hours, or until the pork loin is tender and can be pulled easily by hand.
  3. After the pork loin is ready, remove it from the roasting pan and let it cool down enough to be able to handle it. Reserve the liquids for a gravy if you want.
  4. Remove any excess fat from the pork loin. Pull the pork and mix it with the BBQ sauce.
  5. Slice the cabbage thinly and shread the carrot. Mix the carrot and cabbage with the other ingredients for the coleslaw.
  6. Put about 3 oz. each, coleslaw and pulled pork in the middle of each tortilla and fold the wraps.
  7. Grill each pulled pork wrap in a panini press or over a flat-top grill until lightly golden brown, then cut on a bias and serve. Cheers.

Beef, Wraps

Beef Burrito Recipe

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Beef burrito

Ingredients:

2 lb lean ground beef,
1 cup parboiled rice,
360 ml. water,
1 can black beans,
3 oz BBQ sauce,
1/2 onion, sliced,
1/2 red bell pepper, sliced,
Taco seasoning to taste,
1 Tbsp. olive oil,
shredded cheddar, as needed,
8 12-inch flour tortillas

Recipe:

  1. Brown the ground beef with the red pepper and onion in a large heavy skillet with the olive oil. Season the beef to taste with the taco seasoning.
  2. Put the rice and the water in a saucepan with a heavy lid and bring to a boil. Reduce the heat to a low simmering without lifting the lid until the rice is ready.
  3. Bake the black beans with the bbq sauce in a preheated oven at 350 F for about 20 minutes.
  4. Place some of the beef, rice, baked beans and shredded cheddar in the middle of each tortilla and fold the burritos.
  5. Cook each burrito until lightly toasted and the cheddar inside is melted, on a flat-top grill or in a cast-iron pan.
  6. Cut each burrito in the middle on a bias and serve with salsa and sour cream.
Salad, Vegetarian, Wraps

Egg Salad and Cheese Wrap

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Egg salad wrap
Egg Salad and Cheddar Cheese Wrap

Ingredients:

12 eggs,
1/2 purple onion, chopped,
1/2 cup shredded cheddar cheese,
3 tablespoons light mayo,
1 tablespoon lemon juice,
1 teaspoon sugar,
1/2 teaspoon smoked paprika,
salt and pepper to taste,
1 tablespoon sunflower oil,
4 nice leaves of leaf lettuce,
4 white tortillas (12-inch diameter).

Recipe:

1. Heat the sunflower oil in a non-stick pan and make scrumbled eggs from the 12 eggs. Transfer the scrumbled eggs in a container and let them cool down in the fridge.

2. Mix the scrumbled eggs with the rest of the ingredients, except the lettuce and tortillas.

3. Place each lettuce leaf in the middle of each tortilla and top it with the egg salad.

4. Make the four egg salad wraps by folding first the sides of the tortillas and then rolling the wraps from end to end.

The egg salad wrap is designed to be served cold, but it can be briefly toasted in a panini press if desired. Enjoy.