Middle Eastern · Lunch
Spiced Beef Wrap
A single-serving Middle Eastern wrap built on lean beef sirloin seared with cumin, coriander and sumac, folded with a fibre-rich mash of cannellini beans and tahini-yogurt sauce, shredded lettuce, tomato and cucumber in one small whole-wheat pita, sized for a protein-forward, easy-to-digest plate.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
417Calories
37.2gProtein
14.8gFat
30.1gCarbs
4.9gSugar
8.6gFiber
612mgSodium
90mgChol
4.1gSat Fat
780mgPotassium
140mgCalcium
5.2mgIron
1.9mcgVitamin B12
9mgVitamin C
Goes well with
Lebanese Red Wine (Bekaa Valley)
local
Ayran
international
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Slice the beef sirloin thinly, mince the garlic, and mash the cannellini beans until mostly smooth with a few chunky bits remaining.
2
Sear
Heat the olive oil in a skillet over medium-high heat and sear the beef for 3 to 4 minutes, turning once, until browned and cooked through.
3
Mix
Whisk tahini, yogurt, and lemon juice together until smooth and pourable, then warm the pita in the dry skillet for 20 to 30 seconds per side.
4
Plate
Spread beans over the warm pita, layer on seared beef, lettuce, cucumber, tomato, and parsley, drizzle with tahini sauce, fold, and cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g beef sirloin
- 1/2 cup45g, from a 15.5 oz can, drained and rinsed cannellini beans
- 22 small (90g) whole-wheat pita
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1 tsp1 tsp sumac
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tahini
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lemon juice
- 40g40g lettuce
- 66 cucumber slices
- 44 tomato slices
- 2 tbsp2 tbsp parsley
- salt, to taste
