Regular Meat Turbo Wrap * Recipe

Choose two meats

Decide which two proteins you want to use (e.g., chicken + lamb, steak + beef). Use about 300 g total per chosen meat if making two portions; if you only want two meats total split for two wraps, adjust amounts to 150 g each per wrap. For this recipe assume two meats for two wraps: 300 g of each selected meat.

If using chicken or lamb, combine plain yogurt, lemon juice, minced garlic, ground cumin, ground coriander, paprika, cinnamon (for lamb), and a pinch of salt and pepper in a bowl. Add the sliced meat, toss to coat, and marinate for 30 minutes to 2 hours in the refrigerator. For steak or beef, toss slices with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika; let sit 15–30 minutes.

Heat a large skillet or griddle over medium-high heat. Add 1 tbs olive oil. Cook the first selected meat in a single layer (do not overcrowd). For thinly sliced chicken: cook 3–5 minutes, stirring occasionally, until cooked through (internal temp 74°C / 165°F). For lamb: cook 3–6 minutes until browned and cooked to desired doneness. For steak/beef: sear 2–4 minutes for medium-rare to medium depending on thickness. Season with remaining salt and pepper while cooking. Remove cooked meat to a plate and tent with foil to keep warm.

Wipe the pan quickly if needed, add remaining 1 tbs olive oil, and cook the second meat using the same approach so both are nicely browned and fully cooked. Return both meats to the pan for 30–60 seconds together to reheat and mix flavors, then transfer to a cutting board and slice/julienne if needed into bite-size strips.

In a small skillet or in the same pan, warm the falafel: add a little oil and pan-fry assembled falafel for 2–3 minutes per side until crisp and heated through. Alternatively heat in a 180°C/350°F oven for 8–10 minutes. Keep warm with the meats.

While meats cook, prepare vegetables: shred romaine, thinly slice tomato, red onion, and cucumber, and chop parsley. Arrange pickles on a small plate. Taste sauces and thin with a teaspoon of water or lemon juice if too thick.

Warm the flatbreads: brush each with a little butter or oil and warm in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 150°C/300°F oven for 5 minutes.

Lay a warmed flatbread on a work surface. Spread about 1–2 tbs tahini sauce across the center and a tablespoon of garlic sauce (adjust amount to taste).

Arrange a layer of shredded lettuce, then place slices of both cooked meats (aim for an even mix), and tuck 3 falafel balls down the center (slightly crushed if you prefer). Add tomato, cucumber ribbons, and a few pickled turnips. Sprinkle chopped parsley and a few rings of red onion.

Drizzle additional tahini and garlic sauce on top (about 1 tbs each) and add hot sauce if desired. Squeeze a wedge of lemon over the filling.

Fold the sides of the flatbread over the filling and roll tightly from the bottom to enclose. If needed, wrap in parchment or foil to secure and press gently for 30 seconds to compress and meld flavors.

Slice each wrap in half on the diagonal and serve immediately with extra sauces and lemon wedges on the side. Leftover meats can be refrigerated up to 2 days; reheat gently before assembling additional wraps.