Slow Cooker Beef Shawarma Wraps

Method

1. 01

   Mix beef stock, 2 tbsp lemon juice, cumin, paprika, salt, ginger, turmeric, cayenne, cinnamon, coriander and cloves in a slow cooker. Turn the beef chuck roast in the liquid.

2. 02

   Cover and cook on low for 8 hours until the meat pulls apart easily and is well above 145°F. Rest on a board for 3 minutes, then shred, discarding large pieces of fat.

3. 03

   Skim fat from the cooking liquid. Toss the beef with enough liquid to keep it juicy; reserve the rest for reheating.

4. 04

   Mix Greek yogurt, garlic and remaining lemon juice. Spread over flatbreads and add beef, lettuce and tomatoes. Fold the sides inward and roll tightly.

5. 05

   Toast the wraps seam-side down in a dry skillet over medium heat, in three batches, for 2 minutes on the first side and 1 minute on the second, until lightly browned.