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Preheat the oven to 200°C (400°F).

Place the 400g of ground beef on a sheet of parchment paper. Cover with another sheet of parchment paper and roll it out with a rolling pin into an even thin layer. Ensure to leave a little space at the bottom edge.

Remove the top sheet of parchment paper. Sprinkle the meat evenly with 1 teaspoon each of paprika, chili powder, black pepper, dried garlic, and salt.

Roll the seasoned meat into a tight log using the bottom parchment paper.

Transfer the meat roll to a baking sheet. Add the 2 whole garlic heads (cut in half horizontally) and 250g of fresh tomatoes to the same baking sheet.

Lightly drizzle the garlic with olive oil (or any neutral oil).

Bake for 40 minutes at 200°C (400°F).

When done, remove from the oven and let everything cool for about 15 minutes.

While the meat, garlic, and tomatoes cool, make the tzatziki: Squeeze the roasted garlic cloves out of their skins and mash them.

In a bowl, mix the 200g Greek yogurt with the mashed roasted garlic, 1 tablespoon dill, 1 teaspoon mint, 3 tablespoons grated cucumber (finely grated and well squeezed to remove excess liquid), 1 tablespoon lemon juice, and 2 tablespoons olive oil.

Season with salt and pepper to taste, then stir or blend until smooth.

Remove the cooled meat from the parchment paper and tear or slice it into small pieces.

Assemble the wraps: Take a flatbread. Spread tzatziki on it. Add fresh cucumber slices (if using), the meat pieces, sliced red onion (to taste), and roasted tomatoes (peel the skins off the roasted tomatoes first).

Roll up the flatbread tightly.

Toast the rolled wraps on a skillet on medium-high heat until golden brown and slightly crispy on the outside.

Slice the wraps in half and serve.


Preheat the oven to 200°C (400°F).

Place the 400g of ground beef on a sheet of parchment paper. Cover with another sheet of parchment paper and roll it out with a rolling pin into an even thin layer. Ensure to leave a little space at the bottom edge.

Remove the top sheet of parchment paper. Sprinkle the meat evenly with 1 teaspoon each of paprika, chili powder, black pepper, dried garlic, and salt.

Roll the seasoned meat into a tight log using the bottom parchment paper.

Transfer the meat roll to a baking sheet. Add the 2 whole garlic heads (cut in half horizontally) and 250g of fresh tomatoes to the same baking sheet.

Lightly drizzle the garlic with olive oil (or any neutral oil).

Bake for 40 minutes at 200°C (400°F).

When done, remove from the oven and let everything cool for about 15 minutes.

While the meat, garlic, and tomatoes cool, make the tzatziki: Squeeze the roasted garlic cloves out of their skins and mash them.

In a bowl, mix the 200g Greek yogurt with the mashed roasted garlic, 1 tablespoon dill, 1 teaspoon mint, 3 tablespoons grated cucumber (finely grated and well squeezed to remove excess liquid), 1 tablespoon lemon juice, and 2 tablespoons olive oil.

Season with salt and pepper to taste, then stir or blend until smooth.

Remove the cooled meat from the parchment paper and tear or slice it into small pieces.

Assemble the wraps: Take a flatbread. Spread tzatziki on it. Add fresh cucumber slices (if using), the meat pieces, sliced red onion (to taste), and roasted tomatoes (peel the skins off the roasted tomatoes first).

Roll up the flatbread tightly.

Toast the rolled wraps on a skillet on medium-high heat until golden brown and slightly crispy on the outside.

Slice the wraps in half and serve.
