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BEEF TAPA SHAWARMA

Ingredients:

4 pc store-bought 12-inch flour tortillas (large)
1 pc (80 g) Romaine lettuce, shredded
1 pc (100 g) onion, chopped
1 pc (160 g) cucumber, chopped
2 pc (120 g) tomatoes, chopped
2 packs (220 g each) PUREFOODS BEEF TAPA
1/4 cup MAGNOLIA CHEEZEE SQUEEZE
2 tbsp hot sauce

Sauce

1/2 cup MAGNOLIA REAL MAYONNAISE
1/4 cup water
1 tsp (3 g) garlic granulated
1/8 tsp iodized fine salt

Procedure:

  1. In a bowl, combine sauce ingredients. Set aside.
  2. Heat flour tortillas in a pan for a minute per side. Place each tortilla in a foil or baking/parchment paper.
  3. Arrange 1/4 portion of lettuce, onion, cucumber, tomatoes, and beef tapa.
  4. Drizzle with sauce, 1 tbsp of cheese sauce, and 1/2 tbsp hot sauce. Fold bottom and sides of tortilla to secure. Wrap in foil or baking paper.
Makes 4 servings.
(Yield: 1–1/3 cups cooked meat & 3/4 cup sauce/1/3 cup & 3 tbsp sauce per serving)

 

Tip/s:

  • Use minced garlic as substitute for garlic granules
  • Flour tortilla for shawarma should be soft. Quickly warm it in the microwave or in a dry skillet before using it to ensure that your tortilla is malleable enough to wrap around fillings without tearing.
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