🌯 Mediterranean Wet Burrito (Smothered Burrito)
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
🛒 Ingredients
Burrito Filling
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500 g ground beef or ground chicken
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2 tbsp extra-virgin olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp ground coriander
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½ tsp oregano
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½ tsp black pepper
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¾ tsp salt
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½ cup cooked chickpeas (optional Mediterranean twist)
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½ cup cooked rice or bulgur wheat
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½ cup diced tomatoes
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¼ cup chopped fresh parsley or cilantro
Mediterranean Tomato Sauce
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1½ cups crushed tomatoes
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1 tbsp tomato paste
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1 tbsp olive oil
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1 tsp oregano
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½ tsp paprika
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½ tsp sugar or honey
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Salt & pepper to taste
Wrap & Toppings
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4 large flour tortillas
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1 cup shredded mozzarella or Monterey Jack
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¼ cup crumbled feta (optional)
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Chopped olives or green onions (optional)
🔪 Instructions
1. Cook the Filling
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Heat olive oil in a skillet over medium heat.
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Sauté onion until soft, then add garlic.
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Add ground meat and cook until browned.
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Stir in cumin, paprika, coriander, oregano, salt, and pepper.
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Add chickpeas, rice/bulgur, tomatoes, and herbs.
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Simmer 5 minutes, then remove from heat.
2. Prepare the Sauce
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In a saucepan, heat olive oil.
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Add crushed tomatoes, tomato paste, oregano, paprika, honey, salt, and pepper.
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Simmer 10–12 minutes until thickened.
3. Assemble Burritos
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Warm tortillas slightly.
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Spoon filling into center of each tortilla.
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Roll tightly and place seam-side down in a baking dish.
4. Make Them “Wet”
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Pour hot tomato sauce generously over burritos.
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Sprinkle mozzarella and feta on top.
5. Bake
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Bake at 190°C (375°F) for 15–20 minutes, until cheese is bubbly and golden.
🌿 Serve With
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Mediterranean cucumber-tomato salad
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Yogurt-garlic sauce or tzatziki
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Roasted vegetables or olives
💡 Tips & Variations
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Make it vegetarian with lentils or mushrooms
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Add harissa or chili flakes for heat
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Use whole-wheat tortillas for extra fiber
