Start to finish: 30 minutes / Servings: 4
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.
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
Four 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
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.
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.
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.
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.