Lebanese Beef Wrap
Whip up a mouthwatering Lebanese Beef Wrap in just 15 minutes, making it the ultimate no-fuss dinner for those busy nights! Packed with savory spiced ground beef, fresh veggies, and a drizzle of tangy tahini, this wrap delivers big flavors without the hassle. Perfect for satisfying your cravings while keeping your energy up!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Grated cucumber
- Lemon juice
- 1 Onion (chopped)
- Red onion
- Fresh parsley
- Water
🥩Meat & Seafood(1)
- 700gr Ground beef (1.54 lbs)
🥛Dairy & Eggs(1)
- Greek yogurt
🫙Pantry Staples(1)
- Olive oil
🧂Spices & Seasonings(6)
- 1 tsp Black pepper (5 ml)
- Dill
- Garlic powder
- 2 tbsp Paprika (30 ml)
- Salt
- Sumac
📦Other(2)
- Lebanese flatbread
- Pickles
👨🍳 Instructions
- 1
In a blender or food processor, mix the ground beef, onion, parsley, salt, black pepper, and paprika until well combined.
- 2
Cut the Lebanese flatbread in half and open it. Spread a thin, even layer of the raw kofta mix onto one half.
- 3
Cover with the second half of the flatbread, making a closed sandwich.
- 4
Press lightly with a fork to spread the meat evenly.
- 5
Grill the wrap in a sandwich press or grill for 5 to 10 minutes until golden and cooked through.
- 6
Meanwhile, prepare the tzatziki by mixing Greek yogurt with grated cucumber (squeezed to remove excess water), dill, garlic powder, and salt.
- 7
Mix harissa, sriracha, and a little water to create the spicy sauce.
- 8
Prepare the salad by mixing thinly sliced red onion with sumac and chopped parsley.
- 9
Once the wrap is grilled, open it slightly, spread the tzatziki, then drizzle the spicy sauce and olive oil.
- 10
Top with the onion-parsley salad and pickles. Close the wrap and enjoy warm.
💡 Pro Tips
- ✓Squeeze grated cucumber in a clean kitchen towel to remove 70-80% of its water content before adding to tzatziki, preventing the sauce from becoming watery and breaking.technique70-80% water removal
- ✓Blend the raw kofta mixture for exactly 30-45 seconds to develop myosin proteins that bind the meat without creating a paste-like texture.timing30-45 seconds
- ✓Press the assembled wrap at 15-20 pounds of pressure using a sandwich press to ensure even 3-4mm meat thickness and prevent raw spots.technique3-4mm thickness
- ✓Grill at medium-high heat (375-400°F) for exactly 8-10 minutes to reach the safe internal temperature of 160°F for ground beef while keeping the flatbread from burning.timing375-400°F, 8-10 minutes
- ✓Mix sumac with sliced onions 10 minutes before serving because the acid needs time to break down the onion's sulfur compounds, reducing sharpness by 60%.timing10 minutes, 60% reduction
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Lebanese Beef Wrap
Whip up a mouthwatering Lebanese Beef Wrap in just 15 minutes, making it the ultimate no-fuss dinner for those busy nights! Packed with savory spiced ground beef, fresh veggies, and a drizzle of tangy tahini, this wrap delivers big flavors without the hassle. Perfect for satisfying your cravings while keeping your energy up!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Grated cucumber
- Lemon juice
- 1 Onion (chopped)
- Red onion
- Fresh parsley
- Water
🥩Meat & Seafood(1)
- 700gr Ground beef (1.54 lbs)
🥛Dairy & Eggs(1)
- Greek yogurt
🫙Pantry Staples(1)
- Olive oil
🧂Spices & Seasonings(6)
- 1 tsp Black pepper (5 ml)
- Dill
- Garlic powder
- 2 tbsp Paprika (30 ml)
- Salt
- Sumac
📦Other(2)
- Lebanese flatbread
- Pickles
👨🍳 Instructions
- 1
In a blender or food processor, mix the ground beef, onion, parsley, salt, black pepper, and paprika until well combined.
- 2
Cut the Lebanese flatbread in half and open it. Spread a thin, even layer of the raw kofta mix onto one half.
- 3
Cover with the second half of the flatbread, making a closed sandwich.
- 4
Press lightly with a fork to spread the meat evenly.
- 5
Grill the wrap in a sandwich press or grill for 5 to 10 minutes until golden and cooked through.
- 6
Meanwhile, prepare the tzatziki by mixing Greek yogurt with grated cucumber (squeezed to remove excess water), dill, garlic powder, and salt.
- 7
Mix harissa, sriracha, and a little water to create the spicy sauce.
- 8
Prepare the salad by mixing thinly sliced red onion with sumac and chopped parsley.
- 9
Once the wrap is grilled, open it slightly, spread the tzatziki, then drizzle the spicy sauce and olive oil.
- 10
Top with the onion-parsley salad and pickles. Close the wrap and enjoy warm.
💡 Pro Tips
- ✓Squeeze grated cucumber in a clean kitchen towel to remove 70-80% of its water content before adding to tzatziki, preventing the sauce from becoming watery and breaking.technique70-80% water removal
- ✓Blend the raw kofta mixture for exactly 30-45 seconds to develop myosin proteins that bind the meat without creating a paste-like texture.timing30-45 seconds
- ✓Press the assembled wrap at 15-20 pounds of pressure using a sandwich press to ensure even 3-4mm meat thickness and prevent raw spots.technique3-4mm thickness
- ✓Grill at medium-high heat (375-400°F) for exactly 8-10 minutes to reach the safe internal temperature of 160°F for ground beef while keeping the flatbread from burning.timing375-400°F, 8-10 minutes
- ✓Mix sumac with sliced onions 10 minutes before serving because the acid needs time to break down the onion's sulfur compounds, reducing sharpness by 60%.timing10 minutes, 60% reduction