Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) canola oil 3 ounce(s) (1/3 cup) lean ground beef 3 clove(s) garlic , finely chopped 1/4 teaspoon(s) ground cinnamon 1/4 teaspoon(s) dried oregano 3 tablespoon(s) water 1 tablespoon(s) tomato paste Freshly ground pepper to taste 4 (8-inch) tortillas , preferably whole-wheat 1/3 cup(s) (2 ounces) crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a small nonstick skillet over medium heat. Add beef, garlic, cinnamon and oregano; cook, stirring, until the beef is no longer pink, about 1 minute. Transfer to a plate lined with paper towels to drain off fat; return the meat to the skillet. Stir in water and tomato paste; cook until thickened, about 1 minute. Season with pepper. Spread the meat on tortillas, dot with feta and fold each tortilla in half. Heat a large dry skillet over medium-high heat. Place two of the filled tortillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining filled tortillas. Cut each one into 4 wedges and serve hot.


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