Shawarma Wraps
Shawarma Wraps
Ingredients
For the Meat
- 400 g ground beef
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon dried garlic
- 1 teaspoon salt
For the Tzatziki Sauce
- 200 g Greek yogurt
- 3 tablespoons cucumber, grated, finely grated and well squeezed to remove excess liquid
- 2 garlic, whole heads, cut in half horizontally for roasting
- 1 teaspoon mint
- 1 tablespoon dill
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- 1 tablespoon lemon juice
For Assembly
- 250 g fresh tomatoes
- to taste red onion, sliced
- 2 pcs flatbreads, lavash, pita, or tortillas
- as needed fresh cucumber slices, if using
- as needed olive oil, for drizzling garlic
Instructions
- 1
Preheat the oven to 200°C (400°F).
⏱️ 10 min•🌡️ 200
- 2
Place the 400g of ground beef on a sheet of parchment paper. Cover with another sheet of parchment paper and roll it out with a rolling pin into an even thin layer. Ensure to leave a little space at the bottom edge.
⏱️ 5 min
- 3
Remove the top sheet of parchment paper. Sprinkle the meat evenly with 1 teaspoon each of paprika, chili powder, black pepper, dried garlic, and salt.
⏱️ 2 min
- 4
Roll the seasoned meat into a tight log using the bottom parchment paper.
⏱️ 3 min
- 5
Transfer the meat roll to a baking sheet. Add the 2 whole garlic heads (cut in half horizontally) and 250g of fresh tomatoes to the same baking sheet.
⏱️ 3 min
- 6
Lightly drizzle the garlic with olive oil (or any neutral oil).
⏱️ 1 min
- 7
Bake for 40 minutes at 200°C (400°F).
⏱️ 40 min•🌡️ 200
- 8
When done, remove from the oven and let everything cool for about 15 minutes.
⏱️ 15 min
- 9
While the meat, garlic, and tomatoes cool, make the tzatziki: Squeeze the roasted garlic cloves out of their skins and mash them.
⏱️ 5 min
- 10
In a bowl, mix the 200g Greek yogurt with the mashed roasted garlic, 1 tablespoon dill, 1 teaspoon mint, 3 tablespoons grated cucumber (finely grated and well squeezed to remove excess liquid), 1 tablespoon lemon juice, and 2 tablespoons olive oil.
⏱️ 5 min
- 11
Season with salt and pepper to taste, then stir or blend until smooth.
⏱️ 2 min
- 12
Remove the cooled meat from the parchment paper and tear or slice it into small pieces.
⏱️ 4 min
- 13
Assemble the wraps: Take a flatbread. Spread tzatziki on it. Add fresh cucumber slices (if using), the meat pieces, sliced red onion (to taste), and roasted tomatoes (peel the skins off the roasted tomatoes first).
⏱️ 5 min
- 14
Roll up the flatbread tightly.
⏱️ 1 min
- 15
Toast the rolled wraps on a skillet on medium-high heat until golden brown and slightly crispy on the outside.
⏱️ 5 min
- 16
Slice the wraps in half and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shawarma Wraps
For the Meat
- 400 g ground beef
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon dried garlic
- 1 teaspoon salt
For the Tzatziki Sauce
- 200 g Greek yogurt
- 3 tablespoons cucumber, grated, finely grated and well squeezed to remove excess liquid
- 2 garlic, whole heads, cut in half horizontally for roasting
- 1 teaspoon mint
- 1 tablespoon dill
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- 1 tablespoon lemon juice
For Assembly
- 250 g fresh tomatoes
- to taste red onion, sliced
- 2 pcs flatbreads, lavash, pita, or tortillas
- as needed fresh cucumber slices, if using
- as needed olive oil, for drizzling garlic
Instructions
- 1
Preheat the oven to 200°C (400°F).
⏱️ 10 min•🌡️ 200 - 2
Place the 400g of ground beef on a sheet of parchment paper. Cover with another sheet of parchment paper and roll it out with a rolling pin into an even thin layer. Ensure to leave a little space at the bottom edge.
⏱️ 5 min - 3
Remove the top sheet of parchment paper. Sprinkle the meat evenly with 1 teaspoon each of paprika, chili powder, black pepper, dried garlic, and salt.
⏱️ 2 min - 4
Roll the seasoned meat into a tight log using the bottom parchment paper.
⏱️ 3 min - 5
Transfer the meat roll to a baking sheet. Add the 2 whole garlic heads (cut in half horizontally) and 250g of fresh tomatoes to the same baking sheet.
⏱️ 3 min - 6
Lightly drizzle the garlic with olive oil (or any neutral oil).
⏱️ 1 min - 7
Bake for 40 minutes at 200°C (400°F).
⏱️ 40 min•🌡️ 200 - 8
When done, remove from the oven and let everything cool for about 15 minutes.
⏱️ 15 min - 9
While the meat, garlic, and tomatoes cool, make the tzatziki: Squeeze the roasted garlic cloves out of their skins and mash them.
⏱️ 5 min - 10
In a bowl, mix the 200g Greek yogurt with the mashed roasted garlic, 1 tablespoon dill, 1 teaspoon mint, 3 tablespoons grated cucumber (finely grated and well squeezed to remove excess liquid), 1 tablespoon lemon juice, and 2 tablespoons olive oil.
⏱️ 5 min - 11
Season with salt and pepper to taste, then stir or blend until smooth.
⏱️ 2 min - 12
Remove the cooled meat from the parchment paper and tear or slice it into small pieces.
⏱️ 4 min - 13
Assemble the wraps: Take a flatbread. Spread tzatziki on it. Add fresh cucumber slices (if using), the meat pieces, sliced red onion (to taste), and roasted tomatoes (peel the skins off the roasted tomatoes first).
⏱️ 5 min - 14
Roll up the flatbread tightly.
⏱️ 1 min - 15
Toast the rolled wraps on a skillet on medium-high heat until golden brown and slightly crispy on the outside.
⏱️ 5 min - 16
Slice the wraps in half and serve.
⏱️ 1 min