Summary

Ingredients

For the dough:

• 375 grams flour
• 1 teaspoon salt
• 45 ml oil, tasteless
• 150 ml water

For the filling:

• 1 cucumber (s), small
• 2 tomato (s)
• 2 carrot (s)
• 1 can corn
• 1 head lettuce, small

For the sauce:

• 300 g natural yourt
• 2 cloves garlic
• 1 pack ready mix for dressing with herbs

Also:

• 500 g yros meat or kebab meat, frozen
• Feta cheese
• salt and pepper
• 50 ml milk
• Paprika powder
• oil
• Flour for the work surface and for dusting

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Instructions

1. Mix the flour, salt and oil together for the tortilla dough. Add water until you can knead it into a firm, not too sticky dough. Be careful, really add the water little by little, because the amount can be both below and above the specified value. Now knead the dough well on a well-floured work surface for five minutes, place in a bowl, dust with flour and refrigerate for two hours.
2. Meanwhile, for the filling, cut the cucumber into approx. 2 mm thick slices with a knife or a grater, cut the tomatoes into eighths, grate the carrots and cut the feta cheese into not too small cubes. Clean the lettuce and tear it into not too large pieces, drain the corn. It is best to arrange everything in individual bowls.
3. For the sauce, put the yoghurt in a small bowl and stir in the milk until smooth. Now cut the garlic into very small pieces and stir in the ready-made dressing powder. Season to taste with salt, pepper and paprika powder.
4. If the meat is fresh, rub it horizontally into small, very thin slices with a knife. Fry in a pan with a little oil, season well with salt, pepper and paprika powder while frying.
5. Heat as large a pan as possible without fat. Take the dough out of the refrigerator after two hours and knead into six equal pieces. Roll these out very thinly to pan size on a floured work surface and fry each side until they bubble. Don`t let it get too hard so you can roll it well.
6. Place a piece of aluminum foil in the lower half of a plate, place the dough flatbread on it so that the aluminum foil is still slightly above the edge of the flatbread. Place the next piece of aluminum foil on top, bake the next flatbread and place on top. Stack the flatbreads like this.
7. To top each flatbread, first evenly distribute lettuce leaves, cucumber slices, corn, tomatoes, diced feta, meat and sauce. Leave a larger margin on the sides, leave approx. 2 cm free at the bottom.
8. To wrap, first fold in the left side, then the right side over it and now wrap the aluminum foil tightly on both sides. Finally, roll up from below until you come across the filling.
9. The aluminum foil only serves to hold the burritos together tightly, the sauce does not leak and the filling stays in it, so that you can eat it clean.
10. The oven can be heated to approx. 30 ° C to keep the burritos warm. Do not let it get too hot, otherwise the cakes will harden.