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Preheat your oven to 375°F (190°C).

Place the roughly chopped onion and tomato into a food processor. Process until finely chopped and a paste-like consistency is achieved. Set aside.

In a large mixing bowl, add the minced beef. Season generously with garlic powder, salt, and freshly ground black pepper.

Pour the processed onion and tomato mixture from the food processor into the bowl with the seasoned minced beef.

Using your hands, thoroughly mix all the ingredients (minced beef, seasonings, and vegetable mixture) until well combined and uniform.

Transfer the meat mixture into a rectangular glass baking dish (approximately 9x13 inches). Press the mixture down firmly and evenly to form a compact layer.

Using a knife, score the meat mixture into 14 rectangular kebab portions. This can be done by scoring it into two columns and approximately seven rows.

Bake the meat mixture in the preheated oven for 20-25 minutes, or until cooked through and nicely browned with bubbling juices.

While the kebabs are baking, prepare your wrap assembly station with the tortillas, sauce, shredded lettuce, sliced cucumber, sliced tomato, and sliced red onion.

Once the kebabs are cooked, carefully remove the baking dish from the oven. Let it rest for a few minutes before proceeding.

To assemble each wrap, take a tortilla or flatbread. Spread a generous amount of the greenish sauce onto the center of the flatbread.

Layer fresh salad ingredients over the sauce, including lettuce, sliced cucumber, sliced tomato, and sliced red onion.

Carefully place two or more of the cooked beef kebab pieces on top of the salad ingredients.

Fold the sides of the flatbread inward and then roll it up tightly to form a wrap.

Heat the vegetable oil in a large pan or skillet over medium heat. Place the assembled wraps into the hot pan, seam-side down, and cook for 2-3 minutes on each side until the flatbread is golden brown and slightly crispy.

Remove the hot wraps from the pan and serve immediately.


Preheat your oven to 375°F (190°C).

Place the roughly chopped onion and tomato into a food processor. Process until finely chopped and a paste-like consistency is achieved. Set aside.

In a large mixing bowl, add the minced beef. Season generously with garlic powder, salt, and freshly ground black pepper.

Pour the processed onion and tomato mixture from the food processor into the bowl with the seasoned minced beef.

Using your hands, thoroughly mix all the ingredients (minced beef, seasonings, and vegetable mixture) until well combined and uniform.

Transfer the meat mixture into a rectangular glass baking dish (approximately 9x13 inches). Press the mixture down firmly and evenly to form a compact layer.

Using a knife, score the meat mixture into 14 rectangular kebab portions. This can be done by scoring it into two columns and approximately seven rows.

Bake the meat mixture in the preheated oven for 20-25 minutes, or until cooked through and nicely browned with bubbling juices.

While the kebabs are baking, prepare your wrap assembly station with the tortillas, sauce, shredded lettuce, sliced cucumber, sliced tomato, and sliced red onion.

Once the kebabs are cooked, carefully remove the baking dish from the oven. Let it rest for a few minutes before proceeding.

To assemble each wrap, take a tortilla or flatbread. Spread a generous amount of the greenish sauce onto the center of the flatbread.

Layer fresh salad ingredients over the sauce, including lettuce, sliced cucumber, sliced tomato, and sliced red onion.

Carefully place two or more of the cooked beef kebab pieces on top of the salad ingredients.

Fold the sides of the flatbread inward and then roll it up tightly to form a wrap.

Heat the vegetable oil in a large pan or skillet over medium heat. Place the assembled wraps into the hot pan, seam-side down, and cook for 2-3 minutes on each side until the flatbread is golden brown and slightly crispy.

Remove the hot wraps from the pan and serve immediately.
