Rating: 3.67 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Surprise your taste buds with this Greek twist on the Mexican staple.

Source: EatingWell Magazine, January/February 1996

Gallery

Recipe Summary test

total:
25 mins
Servings:
4

Nutrition Profile:

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a small nonstick skillet over medium heat. Add beef, garlic, cinnamon and oregano; cook, stirring, until the beef is no longer pink, about 1 minute. Transfer to a plate lined with paper towels to drain off fat; return the meat to the skillet. Stir in water and tomato paste; cook until thickened, about 1 minute. Season with pepper.

    Advertisement
  • Spread the meat on tortillas, dot with feta and fold each tortilla in half.

  • Heat a large dry skillet over medium-high heat. Place two of the filled tortillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining filled tortillas. Cut each one into 4 wedges and serve hot.

Nutrition Facts

219 calories; protein 10.2g; carbohydrates 27.3g; dietary fiber 1.5g; sugars 2.5g; fat 7.6g; saturated fat 2.9g; cholesterol 22.4mg; vitamin a iu 118.2IU; vitamin c 1.5mg; folate 102.8mcg; calcium 132mg; iron 2.2mg; magnesium 13.4mg; potassium 91.5mg; sodium 477.5mg; thiamin 0.3mg.

1 1/2 starch, 1 lean meat, 1 fat

Advertisement