Suya Beef Flatbread Wrap

• 110 g roast beef — Deli-style sliced roast beef
• 70 g whole-wheat roti — Plain whole-wheat roti
• 30 g avocado, diced — Avocado
• 80 g cabbage, finely shredded — Raw green cabbage
• 10 g peanut butter — Natural peanut butter
• 15 g lime — Fresh lime juice
• 2 g suya spice — Peanut suya spice blend

Method

1. 1Measure ingredients: Mix the dressingMeasure peanut butter, lime juice, and suya spice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the dressingWhisk the measured peanut butter, lime and suya spice with 15 g cold water until uniform.45 secLook for: The peanut butter, lime and suya spice dressing is glossy with no paste or spice clumps.Safety: Use clean utensils and declare packaged-condiment allergens.
3. 3Build the fillingSlice the ready-to-eat roast beef, dice the avocado, and finely shred the cabbage.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Toss them with all the peanut butterToss them with all the peanut butter, lime and suya spice dressing for 60 seconds.1 minLook for: The filling is evenly coated with no liquid pool.Safety: Use only ready-to-eat roast beef held at 40°F or colder; do not substitute raw meat.
5. 5Assemble and restFill the whole-wheat roti with all the dressed roast beef and avocado and cabbage, fold it firmly, place seam-side down.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Rest for 3 minutesRest for 3 minutes, and slice, working carefully so the prepared pieces are even.3 minLook for: The whole-wheat roti holds together and the filling reaches both ends.Safety: Refrigerate promptly if not eating immediately.