Regular Meat Turbo Wrap Recipe

Choose and marinate

Select two proteins from chicken, lamb, steak, or beef (total about 600–700 g). Combine 3 tbs olive oil, minced garlic, 1 tsp cumin, 1 tsp paprika, 1/2 tsp ground coriander, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice in a bowl. Reserve separate portions if marinating two different meats. Toss the sliced meats in the marinade to coat evenly, cover and refrigerate for at least 30 minutes up to 4 hours.

Cook the meats

Heat a large heavy skillet or griddle over medium-high heat until very hot. Add 1 tbs oil if needed. Working in batches so the pan doesn't steam, spread the marinated meat in a single layer and cook without moving for 1–2 minutes to brown, then stir and cook another 1–2 minutes until cooked through and nicely charred at edges (chicken should reach 74°C/165°F). Remove cooked pieces to a plate and keep warm. Repeat with remaining meat. Total cook time per batch ~3–5 minutes depending on thickness.

Finish

Once cooked, slice larger pieces thinly if needed and toss with any resting juices. Keep warm while you prepare falafel and assemble wraps.

Prepare falafel mix

Place the drained soaked chickpeas, chopped onion, parsley, cilantro, garlic, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp baking powder and 2 tbs flour in a food processor. Pulse until coarsely combined — mixture should hold together when pressed but not be a paste. Scrape down sides and pulse a few more times as needed. If too wet, add up to 1 tbs more flour; if too dry, 1–2 tbs water.

Chill and shape

Transfer mixture to a bowl and refrigerate for 20–30 minutes (firms up for frying). Form into golf-ball sized balls or flattened patties (about 30–40 g each).

Fry falafel

Heat vegetable oil in a deep pan to 170–180°C (340–355°F). Fry falafel in batches without overcrowding 3–4 minutes, turning occasionally, until deep golden brown and crisp. Remove with a slotted spoon to paper towels to drain. Alternatively, bake at 200°C (400°F) on a lightly oiled tray for 18–22 minutes, turning once, until browned.

While proteins marinate and falafel chill, prepare vegetables. Shred lettuce, slice tomato, thinly slice red onion, julienne cucumber and slice pickled turnips and hot peppers. Keep components separate so each diner can choose their preferred combination.

Warm flatbreads

Warm the tortillas or flatbreads for 20–30 seconds per side in a dry skillet over medium heat or wrap in foil and heat in a 150°C (300°F) oven for 5–7 minutes until pliable.

Build the wrap

Place a warmed flatbread on a clean surface. Spread about 1–2 tbs garlic sauce or garlic mayo down the center, and drizzle 1–2 tbs tahini sauce. Layer a handful (about 100–125 g) of the two chosen cooked meats (divide total meat between 4 wraps) along the center, add 1–2 falafel pieces (or 2–3 small), then top with shredded lettuce, tomato slices, cucumber, red onion and a few pickled turnips. Add hot sauce to taste and finish with chopped parsley.

Wrap and serve

Fold the bottom edge up over the fillings, fold in the sides, and roll tightly to close. If desired, wrap in parchment or foil to hold. Cut in half on a bias and serve immediately with extra sauces on the side.