Super Meat Turbo Wrap Recipe

Marinate chicken

In a bowl combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 clove minced garlic, 1/2 tsp oregano, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/2 tsp pepper. Add chicken strips, toss to coat, and let marinate 15–30 minutes (or refrigerate up to 2 hours).

Season beef and steak

Toss gyro-style beef with 1/2 tbs olive oil, 1/2 tsp ground cumin, 1/4 tsp smoked paprika and a pinch of salt and pepper. Toss flank steak slices with 1/2 tbs olive oil, remaining 1/2 tsp oregano, 1/4 tsp cumin and a pinch of salt and pepper. Let sit 10 minutes while other elements are prepared.

Cook proteins

Heat a large nonstick skillet or grill pan over medium-high heat. Add 1/2 tbs olive oil. Cook chicken strips in a single layer 3–4 minutes per side until browned and cooked through (internal temp 74°C / 165°F). Remove and tent with foil. In the same pan, add another 1/2 tbs olive oil if needed and quickly sear gyro beef slices 1–2 minutes until edges caramelize (they are thin so cook fast). Remove. Finally sear flank steak slices 1–2 minutes per side for medium, or until desired doneness. Rest sliced steak 5 minutes and cut larger pieces into bite-sized strips if necessary.

Prepare falafel & grape leaves

If falafel are frozen/pre-made, warm in a 180°C / 350°F oven for 6–8 minutes or pan-fry 2–3 minutes per side in 1 tbs oil until crisp. Warm grape leaves gently: place in a small saucepan with 2 tbs water, cover and heat on low 2–3 minutes until warmed through. Drain any excess liquid.

Prepare vegetables while proteins rest: shred romaine, slice tomato and cucumber, thinly slice red onion, and halve or slice pickles. Pat vegetables dry with paper towel to avoid soggy wrap. Set aside.

Make quick garlic yogurt sauce (optional)

Combine 3 tbs plain Greek yogurt, 1/2 clove minced garlic, 1/2 tbs lemon juice, pinch of salt and 1 tsp chopped dill or cucumber if desired. Stir until smooth. Alternatively use store-bought tzatziki, tahini, hummus or spicy sauce.

Have chosen sauces at room temperature and spoon into bowls for assembly.

Warm each flatbread for 20–30 seconds on a hot dry skillet or in the oven wrapped in foil for 3 minutes so it is pliable.

Lay a warmed flatbread on a clean surface. Spread 1 tbs tahini/hummus down the center (or 1 tbs yogurt sauce), then add a second complementary sauce (about 1 tbs spicy chili sauce) in a thin line.

Layer proteins: arrange half the chicken strips (about 150 g), 75 g gyro beef, 75 g flank steak, 2 warmed falafel (halved if large), and 25 g grape leaves down the center in that order so every bite includes multiple meats and a grape leaf.

Top with vegetables: sprinkle 1/2 cup shredded romaine, sliced tomato, cucumber, red onion and pickles as desired. Crumble 1 tbs feta and scatter 1 tbs chopped parsley over the filling.

To fold: fold the bottom edge up over the filling, fold in the sides toward the center, then roll tightly away from you to close. If needed, wrap in parchment or foil and press gently to compact.

If you prefer a toasted exterior, place the wrapped sandwich seam-side down on a preheated skillet over medium heat and toast 1–2 minutes per side until golden.

Slice each wrap in half on the bias. Serve immediately with extra sauce on the side. Provide napkins — this is a generously filled, hearty wrap.