Surprise your taste buds with this Greek twist on the Mexican staple.
- 1 teaspoon canola oil
- 3 ounces lean ground beef (1/3 cup)
- 3 cloves garlic, finely chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- 3 tablespoons water
- 1 tablespoon tomato paste
- Freshly ground pepper to taste
- 4 tortillas (8 inches), preferably whole-wheat
- 1/3 cup (2 ounces) crumbled feta cheese
Heat oil in a small nonstick skillet over medium heat. Add beef, garlic, cinnamon and oregano; cook, stirring, until the beef is no longer pink, about 1 minute. Transfer to a plate lined with paper towels to drain off fat; return the meat to the skillet. Stir in water and tomato paste; cook until thickened, about 1 minute. Season with pepper.
Spread the meat on tortillas, dot with feta and fold each tortilla in half.
Heat a large dry skillet over medium-high heat. Place two of the filled tortillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining filled tortillas. Cut each one into 4 wedges and serve hot.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
229 calories; 8g total fat; 3g total saturated fat; 22mg cholesterol; 467mg sodium; 27g carbohydrates; 2g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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