beef wrap

Beef Shawarma Wrap is a popular street food especially in the Middle East. Its made with flank steak, wrapped in pita bread with vegetables &amp; tahini sauce

Beef Shawarma Wrap

flank steak

olive oil

vinegar

one lemons (plus zest)

Shawarma seasoning*

garlic

onion (sliced)

Tahini paste

lemon juice

tsp salt

water

To make the marinade, whisk the olive oil, vinegar, lemon juice, shawarma seasoning and garlic until well combined in a large bowl.

Add steak strips to the bowl, sliced onions, and toss to fully coat the beef with the marinade. Let it sit in the fridge for 1-2 hours

When ready to cook, transfer to a bottom-heavy saucepan and cook until beef is cooked though, about 8-10 minutes

To make the tahini sauce, place all the ingredients except for the water, together in a food processor or bowl and blend until well combine. Slowly add the water to reach desired consistency.

Assemble the beef shawarma with pita, tahini sauce and vegetables of choice.

Southwest Wraps have ground beef, rice, black beans, corn, bell peppers, and onion wrapped inside a crispy and golden tortilla. This is an easy meal that take less than 30-minutes and my family loves them!

Crispy Southwest Wrap

beef

salt and black pepper

chili powder

cumin

garlic powder

can black beans

corn (canned

red bell pepper (, chopped)

green onion (, chopped)

rice

cheddar cheese ((or Monterey or pepperjack))

sour cream (or plain Greek yogurt)

flour tortillas

Add the ground beef to a large skillet over medium heat. &nbsp;Cook and crumble until browned. Drain grease.&nbsp;

Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine.&nbsp;

Add black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.

Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla.&nbsp;

Add a small scoop of rice, placing it in a line along one end of the tortilla.&nbsp;

On top of the rice add a few small dollops of sour cream, and a spoonful of the beef filling. Starting at that end, roll the tortilla up, folding in the sides like a burrito.&nbsp;

Heat a large skillet over medium high heat. Add a tablespoon of oil to a skillet or spray the skillet generously with cooking spray. Place the wraps seam side down in the greased skillet. 

Gently brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides.&nbsp;

Serve warm, with salsa and/or a creamy cilantro dipping sauce.

https://content.jwplatform.com/videos/Wwb4f6gd.mp4

Crispy Southwest Wraps are one of our go-to, easy meals. They take less than 30-minutes and my family loves them!

Homemade copycat meximelt with seasoned beef, melted cheese, and pico de gallo. Better than the drive-thru version!

Beef Meximelt

(1-ounce) packet taco seasoning

Mexican cheese blend

pico de gallo or chunky salsa

Brown the ground beef

Heat a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it up with a spoon, until browned and no pink remains. Drain off excess grease and return beef to the pan.

Season the meat

Add water and taco seasoning to the beef. Use a spoon or spatula to mash the meat into fine crumbles for that authentic fast-food texture.

Simmer until saucy

Bring the mixture to a gentle boil, then reduce heat and simmer for 5-10 minutes until most of the liquid has evaporated and the meat has a slightly saucy consistency. Remove from heat.

Warm the tortillas

Wrap the tortillas in a damp paper towel and microwave for 15-20 seconds to soften them. This makes them easier to roll without cracking.

Assemble the meximelts

Place about ⅓ cup of the seasoned beef down the center of each tortilla. Top with about ¼ cup shredded cheese and a tablespoon of pico de gallo.

Roll them up

Fold the bottom edge of the tortilla up over the filling, tuck in the sides, then roll tightly from bottom to top like a burrito. The filling should be completely enclosed.

Steam to finish

Wrap each meximelt individually in a damp paper towel and microwave for 15 seconds. This melts the cheese perfectly and gives the tortilla that signature soft, slightly steamed texture.

Serve immediately

Unwrap and serve hot while the cheese is melted and gooey. These taste just like the fast-food favorite but so much better!

Top 3 beef wrap recipes from across the web

The most viewed beef wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Shawarma Wrap

Crispy Southwest Wrap

Beef Meximelt

Top 3 beef wrap recipes from across the web

The most viewed beef wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Shawarma Wrap

Crispy Southwest Wrap

Beef Meximelt

The most viewed beef wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine