Suya Spiced Beef Wraps

Suya began as a West African street classic of thin meat coated in a fiery peanut-and-spice rub. These wraps fold that smoky heat into tortillas with crisp cabbage and carrot for a quick lunch.

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 36g carbs
• 24g fat

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Ingredients

• 1.25 lb flank steak or sirloin thinly sliced
• 1/3 cup roasted peanuts finely ground
• 2 tsp smoked paprika
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1.25 tsp kosher salt
• 2 tbsp vegetable oil
• 4 large flour tortillas or flatbreads
• 2 cups red cabbage shredded
• 1 cup carrot shredded
• 1 cucumber sticks
• 1/2 cup fresh cilantro
• 1/2 cup plain yogurt
• 2 tbsp lime juice
• 1 tsp honey

Instructions

1. 1In a bowl mix the ground peanuts with smoked paprika, ginger, garlic powder, onion powder, cayenne, and salt to create the classic suya spice rub.
2. 2Pat the thinly sliced beef dry, then toss thoroughly with the peanut-spice mixture and one tablespoon of oil until every strip is coated.
3. 3Heat a large cast-iron or heavy skillet over high heat until nearly smoking; add the remaining oil.
4. 4Sear the beef in a single layer without stirring for 90 seconds so a deep crust forms, then toss and cook 2 to 3 minutes more until just cooked through and fragrant.
5. 5Transfer the suya beef to a plate and tent loosely so juices redistribute.
6. 6Quickly whisk yogurt with lime juice and honey for a cooling drizzle sauce.
7. 7Warm the tortillas in a dry skillet or microwave until pliable.
8. 8Lay each tortilla flat and pile shredded red cabbage, carrot, and cucumber sticks down the center.
9. 9Top with a generous portion of hot suya beef and cilantro leaves.
10. 10Drizzle the yogurt-lime sauce over the filling.
11. 11Fold the sides in, then roll tightly into a secure wrap.
12. 12Slice in half on the bias and serve immediately, or wrap in parchment for a portable high-protein lunch that travels well.