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A stuffed tortilla flatbread with ground meat is a fantastic and versatile dish. It goes by many names around the world, such as Sanchous Bao (Chinese), Bastilla (Moroccan), or simply stuffed flatbreads.
Crispy Stuffed Tortilla Flatbreads with Spiced Ground Meat
This recipe creates incredibly satisfying, golden-brown parcels with a spiced meat filling and melted cheese, all wrapped in a crispy tortilla.
Yields: 4-5 stuffed flatbreads
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
For the Filling:
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1 lb (450g) ground beef, chicken, or lamb
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1 tbsp olive or vegetable oil
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1 small onion, very finely diced
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2 cloves garlic, minced
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1 tsp each of ground cumin, paprika, and chili powder
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½ tsp salt (or to taste)
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¼ tsp black pepper
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Optional: ½ tsp cinnamon or coriander (for a Middle Eastern twist)
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2 tbsp tomato paste or ¼ cup finely diced tomatoes
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¼ cup fresh parsley, finely chopped
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1 cup (about 100g) shredded melting cheese (like mozzarella, cheddar, or Monterey Jack)
For Assembly:
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4-5 large (10-inch) flour tortillas
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1 egg, lightly beaten (or 2 tbsp flour + water paste) – for sealing
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Oil, for pan-frying
For Serving (Optional):
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Greek yogurt or sour cream
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Fresh lemon or lime wedges
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Chopped fresh herbs (parsley, cilantro)
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Your favorite salsa or hot sauce
Instructions
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Cook the Filling:
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Heat oil in a skillet over medium-high heat. Add the onion and cook until soft (about 3-4 minutes). Add the garlic and cook for another 30 seconds until fragrant.
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Add the ground meat, breaking it up with a spoon. Cook until browned and no longer pink.
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Drain any excess fat from the skillet.
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Add all the spices (cumin, paprika, chili powder, salt, pepper), and tomato paste. Stir for 1 minute until the spices are fragrant.
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Remove from heat and stir in the chopped parsley. Let the mixture cool for a few minutes before stirring in the shredded cheese.
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Assemble the Flatbreads:
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Lay a tortilla flat on a clean surface.
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Place a generous amount of the meat filling (about ½ cup) in the center of the tortilla. Shape it into a rectangle or log, leaving a 2-inch border at the top and bottom.
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Fold the sides: Fold the left and right sides of the tortilla over the filling.
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Roll it up: Starting from the bottom, tightly roll the tortilla up towards the top, enclosing the filling completely. You should have a neat, rectangular parcel.
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Seal it: Use your finger to brush a little of the beaten egg (or flour paste) on the inside of the final flap of the tortilla. Press firmly to seal it shut. Place it seam-side down. Repeat with remaining tortillas and filling.
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Cook to Crispy Perfection:
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Pan-Fry Method (Recommended): Heat about 2-3 tablespoons of oil in a large non-stick skillet over medium heat. Once hot, carefully place the stuffed tortillas in the pan, seam-side down. Fry for 2-4 minutes on each side, or until golden brown and incredibly crispy. Work in batches to avoid overcrowding the pan.
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Bake Method (Healthier): Preheat oven to 400°F (200°C). Brush each stuffed tortilla lightly with oil. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden and crisp.
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Serve:
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Let them rest for 1-2 minutes after cooking (the filling will be very hot!).
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Serve immediately with your chosen dips and sides.
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Why This Recipe Works & Key Tips:
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The Seal is Key: Using the egg wash or flour paste to seal the final edge is crucial. This prevents the parcels from bursting open while cooking, keeping all the cheesy goodness inside.
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Don’t Overfill: Overfilling makes the tortillas difficult to roll and more likely to break during cooking.
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Cheese Choice: Using a good melting cheese ensures a delicious, gooey center.
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Drain the Meat: Draining excess fat after browning the meat prevents the filling from making the tortilla soggy.
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Resting: Letting the cooked filling cool slightly before adding the cheese prevents the cheese from melting too early and becoming messy.
Enjoy your homemade, crispy, and utterly delicious stuffed flatbreads
