Description
Crispy Mediterranean Beef Flatbread Wrap with Burrata Cream & Chili Honey is a flavour-packed wrap combining crispy seasoned beef, creamy burrata, fresh Mediterranean vegetables and a sweet, spicy chilli honey drizzle. Everything is tucked into a warm flatbread that is lightly crisp around the edges, making this an easy and satisfying meal for lunch or dinner.
Ingredients
400 g ground beef
2 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 tablespoon olive oil
Salt and black pepper, to taste
1 ball burrata
2 tablespoons cream or Greek yogurt
1 tablespoon olive oil
Pinch of salt
1 tablespoon fresh lemon juice
4 large flatbreads or naan
1/2 cup cherry tomatoes, halved
1/2 small cucumber, diced
1/4 small red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta, optional
3 tablespoons honey
1/2 teaspoon chilli flakes
1 teaspoon fresh lemon juice
Pinch of sea salt
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned and cooked through.
2. Add the minced garlic, paprika, cumin, oregano, salt and black pepper. Cook for another 1–2 minutes until the garlic and spices become fragrant. Continue cooking until some of the beef develops slightly crispy edges.
3. Add the burrata, cream or Greek yogurt, olive oil, lemon juice and a pinch of salt to a blender. Blend until smooth and creamy, thick enough to spread over the flatbreads.
4. Add the honey, chilli flakes and fresh lemon juice to a small saucepan. Warm gently for 1–2 minutes, stirring well. Remove from the heat and add a pinch of sea salt.
5. Heat a dry skillet over medium-high heat. Warm each flatbread for 1–2 minutes per side, until the edges become lightly crisp while the centre remains flexible enough to roll.
6. Place the warm flatbreads on a clean surface and spread a generous layer of burrata cream over each one. Add the crispy seasoned beef, followed by the cherry tomatoes, diced cucumber, sliced red onion and fresh parsley. Add crumbled feta if using.
7. Drizzle the warm chilli honey generously over the beef and burrata cream.
8. Fold the sides of each flatbread inward, then roll tightly to form a wrap.
9. Serve immediately while the beef is warm and the flatbread remains lightly crisp around the edges.
Notes
Let the beef cook a little longer after browning so some of the edges become golden and slightly crisp.
Warm the flatbread until lightly crisp but still flexible enough to roll without cracking.
Blend the burrata cream until smooth with no large pieces of cheese remaining.
Adjust the chilli flakes according to how spicy you like the honey.
Serve immediately while the beef is warm and the vegetables are fresh and crunchy.
Large naan can be used instead of flatbread.
The burrata cream can be prepared ahead and kept chilled until ready to assemble.
Serve with Greek salad, crispy roasted potatoes, cucumber and tomato salad, warm roasted vegetables, or extra fresh herbs and lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Skillet
- Cuisine: Mediterranean