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 flour, salt, and oil together. Gradually add water a little at a time until you have a firm, not-sticky dough. Knead on a floured surface for 5 minutes. Place in a bowl, dust with flour, and refrigerate for 2 hours.
2. Slice the cucumber into roughly 2 mm thick slices. Cut the tomatoes into eighths. Grate the carrots. Cut the feta cheese into small cubes. Clean the lettuce and tear it into bite-sized pieces. Drain the corn. Arrange each ingredient in a separate bowl.
3. Put the yogurt in a small bowl and stir in the milk until smooth. Mince the garlic finely and stir in. Add the dressing powder and stir well. Season to taste with salt, pepper, and paprika powder.
4. Slice the meat very thinly. Heat a pan over medium-high heat with a little oil. Fry the meat, seasoning with salt, pepper, and paprika powder while cooking.
5. After the dough has rested 2 hours, remove from refrigerator, knead briefly, and divide into 6 equal pieces. Roll each piece very thin to fit your largest pan on a floured work surface. Heat your largest pan over medium heat without oil. Fry each tortilla about 1-2 minutes per side, flipping when bubbles form. Do not let them get too hard or they will be difficult to roll.
6. Place aluminum foil in the lower half of a plate. Lay the first tortilla on the foil with the foil edge slightly above the tortilla edge. Place another sheet of aluminum foil on top. Continue stacking tortillas with foil between each one.
7. For each tortilla, distribute lettuce, cucumber slices, corn, tomato pieces, diced feta, meat, and sauce evenly. Leave a 2 cm border at the bottom and sides. Fold in the left side, then fold the right side over it. Wrap the aluminum foil tightly around both sides. Roll up from the bottom until you reach the filling.
8. Heat your oven to approximately 30°C (86°F) to keep the burritos warm. Do not let it exceed this temperature or the wraps will harden.