Loaded Kebab Wrap with Crispy Bacon, Egg & Peppercorn Sauce

Ingredients

• 1 x 14-inch large flour tortilla

• 200g cooked chicken or lamb doner-style strips (or thinly sliced pan-fried chicken/lamb)

• 150g frozen chips (fries)

• 2 rashers smoked streaky bacon

• 1 large egg

• 50g mature cheddar cheese, grated

• 1 tbsp olive oil (for cooking meat and egg)

• Salt and freshly ground black pepper to taste

For the Peppercorn Sauce:

• 1 tbsp butter

• 1 small shallot, finely minced (or 1 tbsp finely minced onion)

• 1 tsp crushed black peppercorns (or more to taste)

• 100ml good quality beef stock

• 50ml double cream

• 1/2 tsp Dijon mustard

• 1 tsp cornflour mixed with 1 tbsp cold water (optional, for thickening)

Instructions

1. Prepare the Chips: Preheat your oven or air fryer according to the chips package instructions. Cook the chips until golden brown and crispy.

2. Cook the Bacon: While chips are cooking, heat a dry frying pan over medium heat. Add the streaky bacon and cook until crispy. Remove from the pan and set aside on a paper towel to drain excess fat.

3. Cook the Kebab Meat: If using raw chicken or lamb strips, slice them thinly. Heat 1 tbsp olive oil in the same frying pan (or a clean one) over medium-high heat. Add the meat and cook, stirring frequently, until browned and cooked through. Season with salt and pepper. If using pre-cooked doner-style meat, simply heat it through in the pan.

4. Make the Peppercorn Sauce: In a small saucepan, melt the butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the crushed black peppercorns and cook for another minute, stirring constantly until fragrant. Pour in the beef stock and bring to a simmer, scraping up any bits from the bottom of the pan. Let it reduce slightly for 2-3 minutes. Stir in the double cream and Dijon mustard. Bring back to a gentle simmer. If you prefer a thicker sauce, stir in the cornflour slurry and cook for another minute until thickened. Season with salt to taste. Keep warm.

5. Cook the Egg: In the same frying pan used for bacon, add a tiny bit more olive oil if needed. Fry the egg to your liking (runny yolk is recommended for extra richness). Season with salt and pepper.

6. Warm the Tortilla: Heat a large, dry frying pan or griddle over medium heat. Place the 14-inch tortilla in the pan and warm for about 30 seconds to 1 minute per side until pliable and slightly toasted.

7. Assemble the Wrap: Lay the warm tortilla flat. Sprinkle half of the grated cheddar cheese down the centre. Top with the cooked kebab meat, then spread the cooked chips over the meat. Break the crispy bacon into pieces and scatter over the chips. Place the fried egg on top. Sprinkle with the remaining grated cheddar cheese.

8. Add the Sauce and Fold: Drizzle a generous amount of the warm peppercorn sauce over all the fillings. Carefully fold the bottom edge of the tortilla up over the filling, then fold in the sides tightly to create a large, enclosed wrap. You might need to gently press it to seal.

9. Toast the Wrap (Optional): For extra crispiness and to fully melt the cheese, place the folded wrap back into the dry frying pan over medium heat. Cook for 1-2 minutes per side until golden brown and the cheese is oozing.

10. Serve: Carefully slice the wrap in half or diagonally and serve immediately.

Serving Suggestions

This loaded kebab wrap is a meal in itself! Serve it simply on its own, perhaps with a side of extra peppercorn sauce for dipping. A simple green salad with a sharp vinaigrette could offer a refreshing contrast if desired, but honestly, this wrap is the star.

Pairing Tips

Given the richness and layers of flavour – savoury meat, salty bacon, creamy sauce, and fried elements – this wrap demands a beer with character. Here are some top picks:

• Robust Lager or Pilsner: A crisp, clean lager or a slightly more characterful Pilsner can cut through the richness and refresh the palate without overpowering the flavours. Look for something like a German Pils or a good quality craft lager.

• Amber Ale / Red Ale: The malty sweetness and balanced hop bitterness of an Amber or Red Ale can complement the caramelised notes of the meat and bacon, while still providing enough body to stand up to the dish.

• Brown Ale: For a slightly nuttier, more caramel-driven pairing, a British Brown Ale would be excellent. Its moderate body and lower bitterness won't clash with the sauce but will enhance the savoury elements.

• Session IPA: If you crave hops, a Session IPA offers some hoppy zest and bitterness to cut through the fat, but with a lighter body and lower ABV so it doesn't overwhelm the food.

• Cider (Dry/Medium Dry): A dry or medium-dry apple cider can provide a refreshing, tart counterpoint to the rich, savoury flavours, cleansing the palate beautifully.