The sandwich wrap can be accompanied by a cold spicy drink based on kefir or yogurt with cucumbers, dill and spices (paprika, ginger, zira, coriander, salt, pepper), whisked together in a blender until smooth.
- 4 tortilla rolls
- 400g roast brisket
- 1 sweet red pepper
- 1 long cucumber
- quarter of an iceberg cauliflower
- olive oil
- barbecue sauce
- salt, freshly ground black pepper
Step by step recipe
Slice the brisket into thin slices, then cut into small cubes. Season generously with barbecue sauce.
Peel the cucumber and cut into thin slices. Salt and pepper it. Peel the bell peppers, remove the seeds and membranes and cut into thin julienne strips. Slice the iceberg.
Place a row of meat on one side of a tortilla, then a row of bell peppers, cover part of the tortilla with cucumbers, sprinkle with iceberg, and drizzle with olive oil. Divide the prepared food each into 4 portions.
Roll up a tight roll, twisting the open edges. Prepare the remaining rolls in the same way. You can eat these rolls cold, but you can also grill them on a grill pan.