Beef Flatbreads
Beef Flatbreads
Ingredients
For the Homemade Taco Seasoning (makes a big batch)
- 2 teaspoons chilli flakes
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 4 teaspoons smoked paprika
- 2 teaspoons black pepper
- 2 teaspoons salt
- 6 teaspoons ground cumin
- 2 tablespoons chilli powder
For the Beef Flatbreads
- 500 g beef mince, 5% fat
- 2 tablespoons taco seasoning, from homemade batch
- 4 large, thin flatbreads, Lebanese Paninette recommended
- 1/2 cup mayonnaise, for sriracha mayo
- 1/4 cup sriracha, for sriracha mayo, plus extra for drizzling
- 1 cup grated cheese, as needed
- 2 cups lettuce, shredded
- 1/2 red onion, finely diced
- 2 tomatoes, finely diced
- 2 tablespoons oil, for cooking
- 4 sheets baking paper, for wrapping
Instructions
- 1
First, prepare the homemade taco seasoning by combining the chilli flakes, dried oregano, onion powder, garlic powder, smoked paprika, black pepper, salt, ground cumin, and chilli powder in a bowl. Mix well and set aside. (This makes a large batch; you will only use 2 tablespoons for this recipe).
⏱️ 5 min
- 2
In a large bowl, combine the 500g of 5% fat beef mince with 2 tablespoons of the homemade taco seasoning. Mix thoroughly with clean hands until the seasoning is evenly distributed throughout the meat.
⏱️ 5 min
- 3
Take one large, thin flatbread. Spread approximately 200g of the seasoned beef mince evenly in a thin layer over one side of the flatbread, extending to the edges.
⏱️ 2 min
- 4
Heat some oil in a large pan over medium-high heat. Once hot, carefully place the flatbread meat-side down into the pan. Cook for 3-4 minutes, or until the meat is browned and cooked through, and the flatbread is toasted and slightly crispy.
⏱️ 4 min
- 5
While the flatbread is cooking, prepare the Sriracha mayo by mixing 2 parts mayonnaise with 1 part Sriracha in a small bowl. For example, use 1/2 cup mayonnaise with 1/4 cup Sriracha.
⏱️ 2 min
- 6
Once cooked, carefully remove the flatbread from the pan and place it meat-side up on a cutting board or clean surface.
⏱️ 1 min
- 7
Spread a generous amount of the prepared Sriracha mayo over the cooked meat side of the flatbread.
⏱️ 1 min
- 8
Layer with shredded lettuce, followed by the finely diced red onion and finely diced tomatoes. Grate cheese generously over the toppings. If desired, drizzle with additional Sriracha for extra spice.
⏱️ 3 min
- 9
Starting from one edge, tightly roll up the assembled flatbread. Wrap it in baking paper to secure its shape and prevent it from unrolling. Slice the rolled flatbread in half before serving.
⏱️ 2 min
- 10
Repeat steps 3-9 for the remaining flatbreads and beef mince.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Flatbreads
For the Homemade Taco Seasoning (makes a big batch)
- 2 teaspoons chilli flakes
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 4 teaspoons smoked paprika
- 2 teaspoons black pepper
- 2 teaspoons salt
- 6 teaspoons ground cumin
- 2 tablespoons chilli powder
For the Beef Flatbreads
- 500 g beef mince, 5% fat
- 2 tablespoons taco seasoning, from homemade batch
- 4 large, thin flatbreads, Lebanese Paninette recommended
- 1/2 cup mayonnaise, for sriracha mayo
- 1/4 cup sriracha, for sriracha mayo, plus extra for drizzling
- 1 cup grated cheese, as needed
- 2 cups lettuce, shredded
- 1/2 red onion, finely diced
- 2 tomatoes, finely diced
- 2 tablespoons oil, for cooking
- 4 sheets baking paper, for wrapping
Instructions
- 1
First, prepare the homemade taco seasoning by combining the chilli flakes, dried oregano, onion powder, garlic powder, smoked paprika, black pepper, salt, ground cumin, and chilli powder in a bowl. Mix well and set aside. (This makes a large batch; you will only use 2 tablespoons for this recipe).
⏱️ 5 min - 2
In a large bowl, combine the 500g of 5% fat beef mince with 2 tablespoons of the homemade taco seasoning. Mix thoroughly with clean hands until the seasoning is evenly distributed throughout the meat.
⏱️ 5 min - 3
Take one large, thin flatbread. Spread approximately 200g of the seasoned beef mince evenly in a thin layer over one side of the flatbread, extending to the edges.
⏱️ 2 min - 4
Heat some oil in a large pan over medium-high heat. Once hot, carefully place the flatbread meat-side down into the pan. Cook for 3-4 minutes, or until the meat is browned and cooked through, and the flatbread is toasted and slightly crispy.
⏱️ 4 min - 5
While the flatbread is cooking, prepare the Sriracha mayo by mixing 2 parts mayonnaise with 1 part Sriracha in a small bowl. For example, use 1/2 cup mayonnaise with 1/4 cup Sriracha.
⏱️ 2 min - 6
Once cooked, carefully remove the flatbread from the pan and place it meat-side up on a cutting board or clean surface.
⏱️ 1 min - 7
Spread a generous amount of the prepared Sriracha mayo over the cooked meat side of the flatbread.
⏱️ 1 min - 8
Layer with shredded lettuce, followed by the finely diced red onion and finely diced tomatoes. Grate cheese generously over the toppings. If desired, drizzle with additional Sriracha for extra spice.
⏱️ 3 min - 9
Starting from one edge, tightly roll up the assembled flatbread. Wrap it in baking paper to secure its shape and prevent it from unrolling. Slice the rolled flatbread in half before serving.
⏱️ 2 min - 10
Repeat steps 3-9 for the remaining flatbreads and beef mince.
⏱️ 15 min