A delicious and hearty wrap filled with eggs, marinated beef, and fresh vegetables, perfect for a satisfying meal.
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In a bowl, combine the beef with suya pepper, garlic powder, ginger powder, seasoning cube, salt, and dark soy sauce. Mix well and let it marinate for at least 30 minutes.
Heat vegetable oil in a pan over medium heat. Add the marinated beef and cook until browned and fully cooked.
In the same pan, add sliced onions, bell peppers, and scotch bonnet pepper. Sauté until the vegetables are tender.
In a separate bowl, whisk the eggs and scramble them in the pan until fully cooked.
On each shawarma wrap, layer the scrambled eggs, cooked beef, sautéed vegetables, and shredded carrot and cabbage.
Drizzle with mayo, ketchup, or milk as desired. Roll the wrap tightly.
For extra flavor, let the beef marinate overnight.
Feel free to add other vegetables like spinach or tomatoes for more nutrition.
Can I use chicken instead of beef?
Yes, you can substitute chicken for beef in this recipe.
How can I make this wrap vegetarian?
You can omit the beef and add more vegetables or use tofu as a protein substitute.
What can I serve with this wrap?
This wrap pairs well with a side salad or some crispy fries.
Can I prepare the filling in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator.
Is this recipe spicy?
The scotch bonnet pepper adds heat, but you can adjust the amount to your spice preference.
