Greek-Style Burrito

Ingredients

• 2/3 cup uncooked white rice
• 1 3/4 lbs extra lean ground beef (91%)
• 4 small garlic cloves, peeled and minced
• 1/2 teaspoon dried mint
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 cup plain fat-free yogurt
• 4 (6 inch)  flour tortillas, warmed (you may choose to make your own)
• 1/2 head iceberg lettuce, outer leaves removed, shredded

Directions

1. 1

   Place rice and 1 1/3 cup water in medium saucepan. Cover and bring to a boil. Reduce heat to low and simmer for 14 minutes. Do not stir or lift cover. Remove from heat and let steam, covered for an additional 10 minutes.

2. 2

   Meanwhile, brown beef and garlic in a large, non-stick skillet over medium-high heat. Drain on paper towels to remove all fat. You may use a mesh strainer, as I do.

3. 3

   Return meat/garlic mixture to skillet and add mint, oregano, cumin and salt.

4. 4

   Cook over medium heat 1 minute, stirring constantly.

5. 5

   Remove from heat. Add the yogurt and the cooked rice, mixing well.

6. 6

   Spoon onto center of warm tortilla, top with lettuce and roll up.

7. 7

   Note: you can warm the tortillas in the microwave oven. Lay them flat and heat them at medium power for 45-50 seconds. Check about half-way through, and be sure not to over-heat them. All microwave ovens heat differently.

8. 8

   You can also warm them in the oven at 250° by wrapping them in aluminum

9. 9

   foil and heat in 250° oven for 10 minutes.