1 pound baby Yukon Gold potatoes
4 cups water
4 tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper
1 pound ground beef (85% lean)
1 can (8 oz each) Hunt's® Tomato Sauce
1/2 cup red wine (such as Pinot Noir or Cabernet Sauvignon)
1/2 cup chopped onion
2 teaspoons chopped garlic
1 tablespoon chopped fresh oregano
1 English cucumber, unpeeled
1 cup plain Greek-style yogurt
1/3 cup crumbled feta cheese
1 tablespoon chopped fresh mint leaves
1 cup chopped cherry tomatoes
1/4 cup thinly sliced onion
1 tablespoon red wine vinegar
4 pita flat breads (6 inch)
1 cup shredded romaine lettuce
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 319 mg | 32% |
| Carbohydrate | 74 g | 25% |
| Cholesterol | 84 mg | 28% |
| Total Fat | 34 g | 52% |
| Iron | 5 mg | 30% |
| Calories | 774 kcal | 39% |
| Sodium | 1436 mg | 60% |
| Protein | 40 g | 79% |
| Saturated Fat | 10 g | 51% |
| Sugars | 13 g | 1% |
| Dietary Fiber | 8 g | 31% |
| Vitamin C | 32 mg | 53% |
| Vitamin A | 1944 iu | 39% |
Preheat oven to 425°F. Place potatoes and water in medium saucepan; bring to a boil. Cook until potatoes are fork tender, 12 to 15 minutes. Drain. Coat a baking sheet with 2 tablespoons of oil. Place potatoes on baking sheet and use the back of a spatula to gently smash each potato. Drizzle potatoes with 1 tablespoon oil and sprinkle with 1/2 teaspoon of salt and pepper. Bake until crispy and browned, about 15 minutes.
While potatoes are in the oven, cook ground beef and chopped onion in large skillet over medium-high heat until browned and crumbled, about 5 minutes; drain. Add tomato sauce, wine, garlic, oregano and remaining 1/2 teaspoon salt to skillet; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes, stirring occasionally.
Shred half of the cucumber on the large side of a box grater. Place on clean kitchen towel and sqeeze out as much water as possible. Chop the rest of the cucumber into bite sized pieces; set aside. Stir together Greek yogurt, shredded cucumber, feta cheese and mint in small bowl; set aside. Stir together chopped cucumber, tomatoes, sliced onion, red wine vinegar and remaining 1 tablespoon olive oil in another small bowl.
To serve, spread some yogurt sauce on the bottom of a pita. Top with beef, cucumber salad and shredded lettuce. Serve immediately with crispy potatoes on the side.
Greek Salad Pita Wrap with Crispy Smashed Potatoes
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