Turkish Style Beef Wraps

Ingredients

• 2 tsp oil
• 500g lean beef mince
• 1 onion, finely chopped
• 1 tsp Gregg's Crushed Garlic
• 2 tsp Gregg's Ground Cumin
• 1 tsp Gregg's Ground Coriander
• 1 x 50g sachet Gregg's Tomato Paste
• 400g can chopped tomatoes
• Gregg's Natural Sea Salt, freshly ground, to season
• Gregg's Whole Black Peppercorns, freshly ground, to season
• 4 large flour tortillas
• 1 - 2 cups mesclun salad mix
• 1/2 small telegraph cucumber, cut into strips
• 1/4 cup plain unsweetened yoghurt

Method

Preheat the oven to 180°C.

Heat the oil in a frying pan over high heat. Add the mince and cook until it is brown. (Stirring the mince with a fork helps to prevent lumps forming).

Add the onion and Gregg's Crushed Garlic to the pan and cook over medium heat for 2-3 minutes. Add the Gregg's spices, Gregg's Tomato Paste and tomatoes. Season with Gregg's Sea Salt and Black Pepper. Bring to the boil, stirring, then simmer over low heat for 10 minutes or until the mince is cooked. Stir occasionally. While the mince is cooking, wrap the tortillas in foil and place in the preheated oven for 10 minutes.

Place one quarter of the mince mixture along one side of each tortilla, about 3 cm from the edge.

Add the salad mix, cucumber and 1 tablespoon of yoghurt to each.

Fold the tortilla over the filling, then fold in one side and roll up firmly, securing with toothpicks if necessary.