Beef |
Armenian Beef and Pepper Wraps |
1 tsp vegetable oil 1 x onion, chopped 2 cloves garlic, minced 1 tsp paprika 3/4 tsp ground allspice 1/2 tsp each salt and pepper 1 lb. lean ground beef 1 can (14 oz) tomatoes 1/4 cup tomato paste 1 x sweet green pepper, chopped 1/2 cup chopped fresh parsley 8 x flour tortillas (8 inches), warmed 1 cup diced cucumber 1 cup crumbled feta cheese 1/4 cup hot pickled pepper (optional) |
In nonstick skillet, heat oil over medium-high heat; cook onion and garlic, stirring often, for 3 minutes. Add paprika, allspice, salt and pepper; cook, stirring, for 1 minute. Add beef; cook, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat. Add tomatoes and tomato paste, breaking up tomatoes with fork; bring to boil. Reduce heat to medium. Add green pepper and parsley; cook, stirring often, until most of the liquid is evaporated, 10 to 15 minutes. Divide beef mixture among tortillas; fold tortillas in half to form pockets. Sprinkle filling with cucumber, feta cheese, and pickled pepper (if using). Serve warm. |