Moroccan Naan Wrap
Time:
30 minutes
Yield:
Serves 4-6
This quick weeknight meal comes together in just 30 minutes, but the bold, layered flavors make it taste like it’s been simmering away all afternoon. It’s a Mediterranean-style sandwich with a Moroccan twist, packed with warm North African spices that give it a rich, comforting depth. The best part? It’s simple enough for busy evenings yet flavorful enough to become a family favorite you’ll come back to again and again.
Ingredients
2 lbs ground meat (beef, pork, lamb)
2 tablespoons oil
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika
1 teaspoon ras el hanout
1 teaspoon cumin
1 1/2 teaspoons table salt
1 cup Greek yogurt
1/2 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons mint or cilantro
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1/4 teaspoon table salt
Pickle Slices (optional)
Arugula
Naan
Instructions
In a bowl, combine yogurt, lemon zest and juice, mint, olive oil, garlic and salt. Set aside.
In a small bowl, combine garlic and onion powders, paprika, ras el hanout, cumin and salt. Heat oil in a 12-inch skillet on medium high heat until shimmering. Add the ground meat and break it up into an even layer in the pan. Once meat is mostly cooked, add the spice mixture and stir until well combined.
Wrap naan in a towel and microwave until warmed through, about 1 minute. Top warmed naan with 2 tablespoons of the yogurt sauce, 1/3 cup of the spiced meat, arugula and pickles. Roll the bottom of the naan to create a cone shape, and secure the sandwich in parchment to hold it together.
Note: Rotisserie chicken can also be used in this recipe. Simply combine the oil with the spices and salt in a small microwave-safe bowl. Microwave for 45 seconds until fragrant, then combine with the shredded chicken. Proceed with assembling the sandwiches.
