“Ma, you have to make this every week now!”

This recipe has gone viral in Victoria’s extended family and now every sister-in-law has made it part of her rotation. And though it looks so pretty when it’s all assembled on one big platter, if you want to keep it practical for a weeknight, you can serve it deconstructed, with each component in its own bowl. It’s so fun to eat, too!

Servings: 4-6 wraps

• Salt and garlic powder, for sprinkling
• Techina (Page 300)
• Avocado Dip (Page 302)

Meat:

• 1 lb ground beef
• 3 tablespoons oil
• 1 large onion, diced
• 1 teaspoon kosher salt
• 1 teaspoon allspice
• 1 teaspoon garlic powder
• Pinch of black pepper

Salad:

• ½ English cucumber, finely diced
• 1 pepper, finely diced
• ½ red onion, finely diced
• ¼ cup fresh parsley leaves
• 1 teaspoon kosher salt
• Juice of 1 lemon

1. Prepare the meat. Heat oil in a sauté pan. Add onion; sauté until golden, 10-12 minutes. Add meat, breaking it up with a fork; cook until meat is cooked and liquid evaporates. (You can leave some liquid if you’ll be rewarming.) Season with spices.

2. Prepare the salad. Combine all salad ingredients.

3. Prepare the chips. Preheat oven to 425 F. Cut the wraps into triangles. (If you have a meat pizza slicer, use that.) Place on a parchment-lined baking sheet. Spray with nonstick cooking spray. Sprinkle with salt and garlic powder. Bake for 5-7 minutes, until crisp. Stay near the oven and don’t get distracted, as these will burn fast if you forget about them!

4. Serve components separately or assemble. Lay a heap of chips on a plate. Top with meat, then salad. Drizzle with avocado and techina. (This is easiest when they’re put into piping bags.)

Yield: 8 servings

Prep: All the components can be prepped ahead. Just warm the meat when ready to serve. The avocado can even be made up to a couple of days ahead if sealed properly. (See page 302 for tips.)

Note: If you don’t have allspice, you can use turmeric and parsley, or whichever Middle Eastern spices appeal to you.