Greek Beef Wraps
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INGREDIENTS
| 1/2 |
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cup (75g) pitted kalamata olives
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| 375 |
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g beef mince
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| 1/3 |
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cup (25g) fresh breadcrumbs
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| 1 |
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egg
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| 1 |
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tablespoon fresh oregano, finely chopped
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| 1 |
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teaspoon lemon rind, finely grated
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| 75 |
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g fetta, crumbled
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| 1 |
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tablespoon olive oil
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| 1/2 |
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cup (140g) greek-style yoghurt
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| 1 |
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garlic clove, crushed
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| 4 |
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pocket pita breads
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| 60 |
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g baby rocket
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| 2 |
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roma tomatoes, thickly sliced |
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INSTRUCTIONS
| 1. |
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Finely chop half the olives. Combine the chopped olives, mince, breadcrumbs, egg, oregano, lemon rind and half the fetta in a bowl. Season. Shape tablespoons of the mixture into meatballs.
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| 2. |
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Heat the oil in a large frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 5-7 mins or until golden brown and cooked through.
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| 3. |
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Meanwhile, combine the yoghurt, garlic and 1 tablespoon warm water in a small bowl. Season.
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| 4. |
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Spread pita breads with half the yoghurt mixture. Top with the rocket, tomato, remaining fetta, remaining olives and meatballs. Drizzle with the remaining yoghurt mixture to serve. |
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