Spiced Keema Wrap
A flavorful Indian-inspired wrap filled with aromatic spiced ground meat (keema), fresh vegetables, and cooling yogurt sauce. This portable lunch option delivers authentic South Asian flavors in a convenient package.
Ingredients
- 1 lb ground beef (or lamb)
- 2 tbsp vegetable oil
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 green chili (serrano or jalapeño), finely chopped
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tomato, diced
- 1/2 cup frozen peas, thawed
- 1 tsp salt
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt
- 1 cucumber, grated and squeezed to remove excess water
- 2 tbsp fresh mint leaves, finely chopped
- 1 tbsp lemon juice
- 4 large flatbread (naan or roti), warmed
- 1/2 red onion, thinly sliced
- 2 cups lettuce leaves, torn
Instructions
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1
First, prepare the raita (yogurt sauce): In a small bowl, combine 1/2 cup Greek yogurt, 1 grated and squeezed to remove excess water cucumber, 2 tbsp finely chopped fresh mint leaves, half of the 1 tbsp lemon juice, and a pinch of salt. Mix well and refrigerate until ready to use.
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2
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 finely diced yellow onion and sauté until softened and beginning to brown, about 5 minutes.
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3
Add 4 minced garlic cloves, 1 inch grated fresh ginger, and 1 finely chopped green chili (serrano or jalapeño). Cook for 1 minute until fragrant.
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4
Add 1 lb ground beef (or lamb) and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes.
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5
Add 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground turmeric. Stir well to coat the meat with the spices and cook for 1 minute.
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6
Add diced 2 diced tomato, 1/2 cup thawed frozen peas, and 1 tsp salt. Cook for another 5 minutes until the tomatoes break down and the mixture is relatively dry. Stir in half of the 1/4 cup chopped fresh cilantro and remove from heat.
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7
Warm 4 warmed large flatbread (naan or roti) according to package instructions or in a dry skillet for a few seconds on each side.
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8
To assemble the wraps, spread a layer of the yogurt sauce on each flatbread, leaving a border around the edges. Add a portion of the spiced meat mixture down the center.
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9
Top with 2 cups torn lettuce leaves, 1/2 thinly sliced red onion, and remaining cilantro. Drizzle with remaining lemon juice if desired.
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10
Fold in the sides of the flatbread and roll up tightly. Cut in half diagonally and serve immediately.