Tandoori-Style Stir-Fried Beef Wraps

Meant for hand-held dining, these fold-over wraps are reminiscent of Shawarma or Gyro with Indian flavours. Feel free to top with any thinly sliced crispy veggies you like, such as shredded cucumber or carrot or even your favourite slaw.
Yield 4 Servings Prep. Time 10 min Marinating Time 10 min Cooking Time 5 min Total Time 25 min


Here are the following ingredients:

  • Cumin-scented Dressing
  • ¾ cup (175 mL) EACH mayonnaise and ranch dressing
  • 1½ tsp (7 mL) ground cumin
  • Wraps
  • Grated zest and juice of 1 lime
  • 2 tbsp (30 mL) orange juice
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) chutney
  • ½ tsp (2 mL) EACH ground cumin and cornstarch
  • 2 tbsp (30 mL) vegetable oil (approx)
  • 1 lb (500 g) Beef Inside Round Marinating Stir-fry Strips
  • 4 naan bread
  • ½ cup (125 mL) thinly sliced red or sweet onion

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Cumin-scented Dressing: Combine mayonnaise, ranch dressing and cumin in a small bowl. Cover and refrigerate. (Makes 1 1/2 cups (375 mL).

  2. Beef Stir-Fry: Combine lime zest and juice, orange juice, garlic, chutney, cumin and cornstarch in a large bowl. Add the stir-fry strips and toss to coat; cover and refrigerate for 10 minutes or up to 2 hours.

  3. Wrap naan breads in foil. Warm in preheated 400°F oven while you cook the beef.

  4. Transfer beef strips from marinade with a slotted spoon to a clean bowl; discard marinade. Pat beef strips dry with paper towel. Heat 1 tbsp (15 mL) oil in large, deep nonstick skillet over medium-high heat. Cook beef, in batches, for about 1 minute per side or until browned all over; transfer to another clean bowl.

  5. Divide beef among warmed naan breads. Top each with sliced onion and some of the Cumin-scented Dressing and fold over to eat. Serve with more of the Dressing as a dipping sauce.