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
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Preheat oven to 475.
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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.
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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.
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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.