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Turkish-Inspired Beef Wraps with Tomato-Onion Salad

Turkish-Inspired Beef Wraps with Tomato-Onion Salad

In our pantry-friendly version of Turkish tantuni, we swap flour tortillas for the lavash and ground beef for the filling. Tomatoes, onions and green chilies add a bright burst of freshness and flavor.

By Rose HattabaughNovember 16, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

These sandwiches were inspired by tantuni, meat-and-vegetable wraps that originated in the coastal city of Mersin, in southern Turkey. They traditionally are made with pieces of twice-cooked lamb or beef and paired with a bright tomato-onion salad, all tucked inside lavash. To create an easy, pantry-friendly version, we’ve swapped flour tortillas for the lavash and ground beef (or lamb) for the filling. A simple mix of tomatoes, sliced onion and green chili (or bell pepper) is wrapped up with the meat, adding a spark of bright, fresh flavor.

Ingredients
  • 2

    large ripe tomatoes, cored and chopped OR 1 pint cherry OR grape tomatoes, halved

  • 1

    small red OR yellow onion, halved and thinly sliced

  • 1

    jalapeño chili OR ½ medium red bell pepper, stemmed, seeded and thinly sliced OR both

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 4

    10-inch flour tortillas

  • 1

    tablespoon ground cumin

  • 1

    pound ground beef OR lamb

  • 1

    cup lightly packed fresh flat-leaf parsley OR mint OR a combination, roughly chopped

Step 1

In a large bowl, toss together the tomatoes, onion, half of the jalapeño, 2 tablespoons oil, the lemon juice and 1 teaspoon each salt and pepper; set aside.

Step 2

In a 12-inch nonstick skillet over medium, warm the tortillas one at a time until lightly browned on both sides, 1 to 2 minutes, flipping once about halfway through. Transfer to a large plate and cover with foil to keep warm.

Step 3

In the same skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the remaining jalapeño, then cook, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds. Add the beef and cook, stirring occasionally and breaking it into small pieces, until no longer pink, 4 to 5 minutes. Off heat, taste and season with salt and pepper.

Step 4

Add the parsley to the tomato mixture and toss. Lay the tortillas on a cutting board. Divide the beef evenly among the tortillas, distributing it across the center, stopping shy of the edges. Using a slotted spoon, top with the tomato mixture. One tortilla at a time, fold in the sides, then roll up the tortilla, as if making a burrito. If desired, cut each wrap in half.

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