Naan Wraps with Cucumber Raita

Ok, so my wraps are in tortillas, not naan.  The first time I made this, I actually made homemade naan, but this is supposed to be a quick and easy meal, and homemade naan made it neither of those things.  I went to make this again, and got an Italian flatbread thing (piadina), but, they were super delicate and flaked apart when I opened the package.  It was so bad I had to toss them.  They were all sticking together and tearing everywhere; it was a mess.  So- if you have access to good, store-bought naan or other flatbread, use that.  If not, your favorite tortillas will be just fine.  To make them tastier, I brushed them with a tiny bit of oil and cooked them a bit on my electric griddle.  I really like them that way. 

For this recipe, you just cook a spiced ground beef mixture, make some homemade Raita (Indian cuke-yogurt sauce) and chop some lettuce and red onions.  If you have cilantro, add that.  These are so flavorful!!  I really loved this recipe. 

**Note: You can make the raita ahead of time.**

Naan Wraps with Cucumber Raita
adapted from The Kitchn

1 tablespoon oil
1 medium red onion, divided use
3/4 teaspoon salt, divided
1 1/4 teaspoons ground cumin, divided
1 pound ground beef or lamb
4 pieces naan bread or tortillas (we used 6 tortillas)
1/2 cup whole-milk yogurt (feel free to use a little more-I used Greek)
1/2 cup diced, seeded cucumber (about 1/2 cucumber)
1 tablespoon coarsely chopped fresh mint or cilantro leaves
1/4 teaspoon ground coriander

juice of 1/2 lemon
1/2 medium head iceberg lettuce, thinly sliced

1. Get a large griddle of cast-iron skillet ready to heat the tortillas or naan. 

2. Heat the oil in a large frying pan over medium-high heat until shimmering. Meanwhile, cut the red onion in half and half again.  Keep 3/4 and set aside 1/4 for later.  Chop the remaining (3/4) onion, and add the onion, 1/4 teaspoon of the salt, and 1 teaspoon of the cumin to the pan. Cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes.

3. Add the beef or lamb and season with 1/4 teaspoon of the salt. Break the meat up into smaller pieces and sauté until cooked through and browned, about 10 minutes. Meanwhile, heat the naan and make the raita.

4. Brush each tortilla with a tiny bit of oil and cook briefly on the griddle or cast-iron skillet.  Set aside on a plate.  Slice remaining 1/4 red onion thinly to use as a topping.

5. Place the yogurt, cucumber, mint or cilantro, coriander, lemon juice, remaining 1/4 teaspoon cumin, and remaining 1/4 teaspoon salt in a medium bowl and stir to combine; set aside. ** Can make ahead to save time later**

6.  When the meat is ready, remove from the heat. Place the warmed naan or tortillas in a single layer on a plate. Place a handful of iceberg lettuce on the center of each naan. Divide the meat over the lettuce, top each with a couple tablespoons of raita, and divide the sliced red onion over the raita. (I just put everything on the table and let everyone make their own.) Serve warm.

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