• 4 beef kabob skewers , frozen, seasoned (Angus President Choice)
  • 2 slices naan bread , Indian Naan (you may substitute with Greek pita or other flatbread)
  • 2 tablespoons ranch dressing (Renee's)
  • 1 tomato , large, sliced and halved
  • 1 vidalia onion , small, sweet, thinly sliced
  • 1/2 orange bell pepper , sweet, orange, thinly sliced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper , fresh, ground
  • 2 lettuce leaves , romaine, whole
  • 1/3 cup pineapple , fresh, thinly sliced
  • 1/8 cup cilantro , thinly sliced (optional)
  • 2 hot peppers , sliced, marinated
  • 1 Barbeque or bake the beef kabobs as directed on box.
  • 2 The nana bread can be heated on top of the barbeque or in the oven for about 2 – 3 minutes, then wrap in tin foil to keep warm.
  • 3 Prepare the pineapple and vegetables and set aside until ready to assemble.
  • 4 Season the onion, tomatoes and orange pepper slices with the sea salt and ground black pepper.
  • 5 When ready to assemble the sandwich, divide the ranch dressing between the two naans breads.
  • 6 Spread the dressing in the middle of the naan bread.
  • 7 His – On top of the prepared naan bread add the tomatoes, onions and beef kabobs.
  • 8 Roll the wrap towards you like a cinnamon roll and secure with 3 tooth picks.
  • 9 Hers – To the prepared naan bread add the tomatoes, onions, sweet pepper slices, pineapple slices, hot peppers, beef kabobs and cilantro.
  • 10 Roll the wrap towards you like a cinnamon roll and partially wrap in either wax paper or paper towels.