Mediterranean Quick Beef Wrap (Shawarma Style)
If you’re craving the flavors of shawarma but want something you can throw together in under 30 minutes, this beef wrap is your answer. Ground beef is cooked with warm spices, peppers, and onions, then wrapped in soft flatbread with a tangy garlic yogurt sauce. It’s fresh, filling, and perfect for lunch or a quick weeknight dinner.
Time: 25 minutes
Servings: 2–3 wraps
Ingredients
For the Beef Filling:
250g ground beef
1 tbsp olive oil
1 garlic clove, minced
½ onion, chopped
½ red bell pepper, diced
½ green bell pepper, diced
1 tsp paprika
½ tsp cumin
Salt and pepper, to taste
2 tbsp fresh parsley, chopped
Flatbread or tortillas, for wrapping
Garlic Yogurt Sauce (Optional):
½ cup plain yogurt
1 garlic clove, grated
1 tsp lemon juice
Pinch of salt
Instructions
Make the Sauce (Optional):
In a small bowl, mix yogurt, grated garlic, lemon juice, and a pinch of salt. Chill until ready to serve.
Cook the Beef:
Heat olive oil in a skillet over medium heat.
Add garlic and onion, sauté for 2–3 minutes until fragrant.
Stir in ground beef, breaking it apart with a spoon. Cook until browned, about 6–7 minutes.
Add the Vegetables & Spices:
Add the diced bell peppers, paprika, cumin, salt, and pepper.
Cook for another 5–6 minutes until peppers are tender and beef is fully cooked.
Stir in chopped parsley at the end.
Assemble the Wraps:
Warm your flatbreads or tortillas.
Spoon the beef mixture onto each wrap.
Drizzle with garlic yogurt sauce, fold, and enjoy warm.
Tips & Variations
Spice it up:
Add a pinch of chili flakes, cayenne, or harissa paste if you like more heat.
For a stronger shawarma vibe, mix in a little ground coriander and turmeric.
Change the protein:
Swap ground beef for ground lamb, chicken, or even turkey for a lighter option.
For a vegetarian twist, use crumbled tofu, lentils, or chickpeas.
Boost the veggies:
Add shredded carrots, cucumber, or sliced tomatoes for freshness.
Toss in spinach or arugula for extra greens.
Try different sauces:
Replace garlic yogurt sauce with tahini, hummus, or tzatziki.
A drizzle of hot sauce or sriracha-mayo adds a spicy kick.
Make it meal-prep friendly:
Cook the beef filling ahead of time and store it in the fridge for 3–4 days.
Just reheat and assemble wraps when you’re ready to eat.
Serve it different ways:
Skip the wrap and serve the beef over rice or couscous for a quick shawarma bowl.
Use lettuce leaves instead of bread for a low-carb version.
Q&A
Q: Can I make this wrap ahead of time?
A: You can cook the beef filling and prepare the sauce in advance, but it’s best to assemble the wraps right before eating so the bread doesn’t get soggy.
Q: What kind of bread works best?
A: Soft pita bread, Lebanese-style flatbreads, or tortillas all work. If you prefer thicker bread, try naan for a heartier wrap.
Q: Can I make this dairy-free?
A: Yes. Skip the yogurt sauce or replace it with hummus or a tahini-based dressing.
Q: How can I make this healthier?
A: Use whole wheat wraps, lean ground beef (90/10 or higher), and add extra vegetables like cucumbers, tomatoes, or lettuce.
Q: Can I freeze the beef filling?
A: Absolutely. The cooked beef mixture freezes well for up to 2 months. Just thaw and reheat before serving.
Nutrition
(per serving, based on 1 of 3 wraps with sauce)
Calories: ~330 kcal
Protein: 20 g
Carbohydrates: 28 g
Fat: 15 g
Fiber: 3 g
Sugar: 4 g
Sodium: ~350 mg
(Values will vary depending on bread type, beef fat percentage, and toppings.)