Balkan Spiced Beef & Ajvar Wrap

Prepare the fresh produce: Wash 1 head of romaine lettuce, dry it thoroughly, and slice it into thin ribbons. Wash 10 g of fresh flat-leaf parsley, pat dry, and finely chop.

Slice 600 g of leftover cooked cevapi-style lean ground beef in half lengthwise to create flat surfaces that will crisp up beautifully.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the sliced beef and sear for 2 to 3 minutes until heated through and slightly crisped on the cut sides.

While the beef warms, heat 3 pieces of large pita bread in a dry skillet or toaster oven over medium heat for 30 seconds on each side until warm and pliable.

Spread 25 g of ajvar spread across the center of each warmed pita bread to create a flavorful moisture barrier.

Divide the sliced romaine lettuce and 150 g of leftover cabbage slaw evenly among the pitas, layering them directly over the ajvar.

Top the vegetables with the warm, crisped cevapi-style beef, sprinkle with the chopped parsley, then fold the sides of the pita in and roll tightly to serve.