Categories: Sandwiches/Wraps

Ingredients

• 6 oz lean ground beef
• 2 garlic cloves, minced
• 1 small onion, grated
• 3 tbsp tomato paste
• 1 tbsp minced parsley
• salt
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cumin
• 1/4 tsp sweet paprika
• 1/8 tsp ground cinnamon
• 4 whole-wheat flatbread rounds
• 1/2 cup Greek yogurt, for garnish
• 2 tbsp cilantro, for garnish
• 1 cucumber, cut lengthwise into thin sheets
• 1/2 small red onion, thinly sliced
• Lemon wedges, for serving

Directions

1. Preheat oven to 475.

2. In a medium skillet, brown the meat over medium-high heat, breaking up with a spatula, about 4 minutes. When the meat is browned, drain off the excess fat. Add the garlic and grated onion and cook, stirring, 1 minute. Add the tomato paste, parsley, salt, cayenne, cumin, paprika, and cinnamon and cook, stirring, for 1 more minute.

3. Place 2 flatbread rounds onto each of 2 large baking sheets and spoon the meat on top of them, dividing equally. Bake in the oven, rotating the pans halfway through, for 6-8 minutes, until the edges of the flatbread are beginning to brown.

4. Remove from oven and serve with a dollop of yogurt, a sprinkling of cilantro, a few strips of cucumber and a few slices of red onion on top. Serve lemon wedges on the side for squeezing over the meat.

Email to a friend | Print this recipe | Back