Lebanese Burritos

Talk about a clash of cultures? We were smokin' the good stuff when we created this puppy. Feel free to use leftover grilled beef, pork, chicken, lamb, sausage, goat, gator or whatever


- 1 1/2 pounds leftover grilled meat, sliced into thin strips

- 1 onion, diced

- 4 to 6 large flour tortillas, warmed

- 1 cup hummus

- 1 cup shredded Jack cheese

- 1 avocado, peeled, pitted and sliced

- 1/2 cup sour cream

- 4 to 6 lime wedges (1 per burrito)

- Iguana Red Cayenne Pepper Sauce


In a large skillet over medium heat, reheat the meat and cook the onion, together.

Warm tortilla and lay it on a plate. Top it with a dollop of hummus, several slices of meat, a sprinkling of onion and cheese, a few slices of avocado and a spoonful of sour cream. Drizzle the filling with a bit of Iguana Red Cayenne Pepper Sauce and the lime. Close the bottom and roll up tightly.

Yield: 4 to 6 servings

Heat Scale: Medium

Sauces you can use in this recipe.

Buy Now