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Great meals often start as casual conversations, and this tortilla wrap is proof! Recently, I was speaking with my best friend, Shuli, who happens to be incredibly talented in the kitchen, and she mentioned that every time she makes meat-filled tortilla wraps, her family just can’t get enough
of it. That sparked curiosity in me, and I had to see for myself.
The concept is simple. Fill a tortilla with meat, roll it up, and shallow fry it. I put my own spin on it with spices, peppers, and onion for extra flavor. Adding sesame seeds to the bread crumb mixture kicked it up to the next level immediately!
This recipe has become a family favorite; it’s impossible to resist and is loved by kids and adults alike. It’s comforting, filling, flavorful, and turns dinner into a party! Bottom line — we all have to thank Shuli!
1 12-ounce (340-gram) bag unseasoned golden bread crumbs (I use Pereg)
1/4 cup Gefen Sesame Seeds
1 teaspoon salt
pepper, to taste
3 eggs
10 10-inch (26-centimeter) flour tortillas
2 tablespoons water mixed with 1 tablespoon flour, for sealing tortillas
oil, for frying
3 tablespoons oil
1 onion, diced very small
1 small yellow pepper, diced very small
1/2 green chili pepper, diced small
1 pound (450 grams) ground meat
2 tablespoons Tuscanini Tomato Paste
2 tablespoons sweet paprika in oil (I use Pereg)
1 tablespoon Lipton Chicken Soup Consommé
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
Heat oil over medium-high heat in a large, shallow pot.
Add the onion and cook for a few minutes, until slightly golden. Add the peppers and mix; cook until softened. Add the ground meat, using a wooden spatula to break it up into small pieces.
Add the tomato paste and spices and mix. Cook until meat is cooked through and no longer pink. Set aside.
Place the bread crumbs, sesame seeds, salt, and pepper in a shallow bowl.
In a large bowl, beat the eggs.
Lay one tortilla flat and place 1/2 cup of the meat mixture just below the center. Lift the lower edge over the filling, fold in the sides tightly, and roll it up to create a neatly sealed wrap. To ensure that it stays closed, use the water and flour mixture to seal it.
Dip each tortilla into the egg mixture and then into the bread crumbs. Coat well, pressing the bread crumbs gently onto the wrap. Repeat with remaining tortillas.
Heat oil in a shallow pan over medium-high heat. Fry the tortillas for two minutes on each side, until golden.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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