Ingredients

Large Pita Wraps or Flat Bread
1.5 kg boneless rump roast (pick the ones with lots of marbling)
1 head iceberg lettuce, chopped
1 cucumber, thinly sliced
6 medium tomatoes, 4 chopped and 2 quartered
4 stalks parsley, chopped
3 large red onion, 2 chopped and 1 quartered (you can use white if red is strong for you)
garlic hummus
sour cream
chilli sauce
salt
pepper
olive oil

Method

1. Preheat oven at 190C, rest the beef rump in room temperature for an hour before cooking.
2. Rub around 1 tbsp of olive oil, 1 tbsp salt and 1 tsp pepper on the roast.  Now place it on an oven rack with the fatty side up then place quartered tomatoes and onions on the top of the roast.
3. Now bake for 30 minutes at 190C then lower the heat to 100C and cook for 3 hours.
4. Carve the roast into flakes.  Then set aside.
5. Now to prepare each pita by heating it up in a non stick pan then spreading 2 spoonful of garlic hummus, 1 spoonful of sour cream, and chilli sauce according to your liking in the middle of the bread.
5. Add 3 spoonful of the carved meat, then a handful of chopped lettuce, 2 spoonful of chopped tomatoes, 1 spoonful of chopped onions, 4 slices of cucumber and 1 spoonful of chopped parsley.
6. Roll the wraps, then serve.