We call for flatbread wraps, but this delicious beef mixture would also be great in flour tortillas or pita pockets.
1 pound ground round
1 small red onion, chopped
1 teaspoon Greek seasoning
1/2 teaspoon pepper
1/2 teaspoon salt, divided
1 cucumber, peeled, seeded, and grated
1 (8-oz.) container sour cream
1 garlic clove, minced
1 tablespoon chopped fresh dill weed
6 garden-spinach flatbread wraps
3 plum tomatoes, finely chopped
1 (4-oz.) package crumbled feta cheese
How to Make It
Cook first 4 ingredients and 1/4 tsp. salt in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until beef crumbles and is no longer pink; drain well on paper towels.
Stir together cucumber, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon 2 Tbsp. cucumber mixture down center of each wrap; top with beef mixture, tomatoes, and feta. Roll up, and serve with remaining cucumber mixture.
Note: For testing purposes only, we used Flatout Traditional Garden Spinach Wraps.
I really enjoyed this recipe! I made a few changes to the recipe that I think took it to the level of "outstanding." I changed the ground beef to ground lamb; instead of a full 8oz of sour cream, I used 4oz Greek yogurt (plain) and 4 oz sour cream; I seasoned the ground lamb with the Greek seasoning, but used more and also added some za'atar seasoning, as well as a little garam masala and cinnamon. I also think that some finely chopped parsley would be a good addition. I haven't done this yet, but I will next time.
Very good. If made with ground lamb, I"d probably give it five stars. Very quick and tasty. I also used flour tortillas for the wraps, since that's what I had on hand and it worked very well. Also, my tomatoes were canned that I'd rinsed well and chopped...worked fine.