Meat with Bread Tortilla Wrap
This recipe features seasoned meat with onion, tomato, green bell pepper, pomegranate molasses, and spices, spread over tortilla bread, then browned in a skillet over low heat and finished in the oven until golden. Serve hot.
A meat topping or filling cooked on tortilla bread.
Like a flatbread pizza or meat wrap.
Keep the meat topping evenly spread so the bread cooks through without drying out.
Ingredients
- 1 kilogram meat
- 1/2 kilogram onion
- 1/2 kilogram tomato
- green bell pepper
- 1/4 cup pomegranate molasses
- as needed tortilla bread
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried coriander
- 1 teaspoon seven-spice blend
Instructions
- Coarsely chop the tomatoes in a food processor or using a coarse grinder.
- Add the onion and green bell pepper to the food processor.
- Process the vegetables in two batches until they are coarsely chopped and slightly fine.
- Place the chopped vegetables in a colander to drain off the water.
- Place the meat in a bowl for seasoning.
- Add the drained vegetables, salt, black pepper, dried coriander, seven-spice blend, and pomegranate molasses to the meat in the bowl.
- Mix the meat thoroughly with the seasoning in the bowl.
- Spread the seasoned meat over the tortilla bread, without taking it too far to the edges.
- Place the bread on a skillet greased with a spray of oil or butter over low heat.
- Leave the bread in the skillet until the bottom takes on color.
- Transfer the bread to the oven to finish cooking and brown the top.
- Serve the rounds hot.