ROAST BEEF WRAPS
Looking for an easy, filling and tasty meal? You can’t go wrong with these roast beef wraps!
Enjoy plenty of free time while the beef cooks – OR you could try your hand at making the flatbreads yourself. I’ve included details in the recipe notes below.
They’re the same flatbreads used in this lamb kofta recipe, and have had a few rave reviews! Just make sure you don’t cook them for too long, otherwise they’ll go crispy and be hard to roll up.
A beef bolar roast is economical and works perfectly for this recipe. I think you could probably use a beef topside roast as well. Just make sure you slice it nice and thinly. You’ll likely find you have plenty left over to use in sandwiches throughout the week. I used the full kilo, as they’re generally hard to find smaller than that.
Caramelised mushrooms and onions add a delicious pop of flavour. With these, the barbecue sauce isn’t really needed, but it does add that store-bought kebab flavour (which could be a pro or a con, depending on what you think of takeaway kebabs!).
ROAST BEEF WRAPS
These roast beef wraps are easy, filling and tasty. Enjoy plenty of free time while the beef cooks - or try your hand at making the flatbreads yourself (details in the recipe notes below).
Ingredients
ROAST BEEF
- 1 kg beef bolar roast (2lb 3oz)
- 1 Tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
TO SERVE
- 1/2 cup plain, unsweetened yoghurt (125ml)
- 2 tsp wholegrain mustard
- 1 large carrot
- 100 g feta cheese (3.5oz)
- 4 large wraps or flatbreads
- 80 g mesclun lettuce (2.8oz)
- 3 Tbsp smoky barbecue sauce (optional)
MUSHROOMS AND ONIONS
- 250 g Swiss brown or button mushrooms (8.8oz)
- 2 brown onions
- 2 cloves garlic
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1/2 Tbsp brown sugar
- 1 tsp dried thyme
Instructions
COOK BEEF
Preheat oven to 230ºC (445ºF) bake. Place beef in a roasting dish. Drizzle with oil and sprinkle with thyme, garlic powder, salt and pepper. Use your hands to rub in. Transfer to oven, shut the door and turn temperature down to 200ºC (390ºF) bake. Roast for 40 minutes (for medium to medium-rare). Once cooked, remove from oven, cover with foil and leave to rest for 10 minutes.
PREPARE SERVING INGREDIENTS
Meanwhile, stir yoghurt and mustard together in a small bowl. Season to taste with salt and pepper. Grate carrot and dice or crumble feta.
PREPARE MUSHROOMS AND ONIONS
Wipe mushrooms clean and cut into quarters. Thinly slice onions and crush garlic.
While beef is resting, heat oil in a large frying pan on medium. Add mushrooms, onions, garlic, vinegar, sugar and thyme. Cook, stirring frequently, until lightly caramelised (5-10 minutes). Reduce heat to low to keep warm.
SERVE
Thinly slice beef (carving against the grain where possible). Warm wraps if needed. Spread with yoghurt sauce and top with lettuce, carrot, feta, caramelised mushrooms and onions, roast beef and barbecue sauce, if using. Roll up, tucking in one of the ends, and eat immediately!
Recipe Notes
WINE MATCH: Try a Cabernet Sauvignon.
GLUTEN-FREE OPTION: Use gluten-free wraps. Make sure barbecue sauce is gluten-free, if using.
INGREDIENT SWAPS / NOTES: Like the look of the wraps pictured? Make them yourself, using the flatbreads in this lamb kofta recipe. Make the dough once the beef is in the oven (resting time can be reduced to 15 minutes) and cook before you make the caramelised mushrooms and onions. Be careful not to overcook, as they can easily go crispy and become very hard to roll up!
STORING AND REHEATING: Wraps are best assembled fresh just before serving. Beef, mushrooms and onions can be refrigerated together and reheated in the microwave or frying pan.
