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.

Print this recipe