Grilled Matzo Brisket Wraps
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
318 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern
Grilled Matzo Brisket Wraps
Report
Kathy Strahs shares a unique Kosher for Passover grilled panini wrap, perfect for using up your leftover Passover brisket and matzo.
Share:
Ingredients
- 4 sheets of matzo*
- 1 medium avocado
- 1 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon coarse salt, plus more for sprinkling on matzo
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 pound leftover cooked brisket, shredded
- 1/2 cup leftover cooked onions**
Instructions
- Spread out heavy duty paper towels on a clean counter top. Turn on cool water from the kitchen faucet and, one at a time, run each matzo under the water, wetting each side. Lay each wet matzo down on the paper towels, leaving about a 1/2-inch gap in between them. Then, place a soaking wet (don’t wring it!) paper towel on top of each matzo. Let the water absorb into the matzo until it’s easily bendable, like a noodle, about 20 minutes. Check it periodically – if it’s still not bending easily, wait a little while longer.
- Once the matzo is at the bendable stage, remove the wet paper towels and let the matzo dry a bit for about 10 minutes. Don’t rush this (I learned!) – if the matzo is too wet it will break. When it’s ready, the matzo will bend without breaking.
- In the meantime, while you’re waiting for the matzo, prepare the avocado spread. In a small food processor or blender, mix the avocado, lemon juice, salt and pepper until it’s a smooth and creamy spread. Give it a taste and season it with more salt or lemon juice as needed.
- Heat the panini press to medium-high heat. ***
- For each wrap: Brush a little olive oil on one side of a prepared matzo. Sprinkle it with salt, if desired. Carefully flip the matzo over to the other side and top it with brisket, onions and a few dollops of avocado spread. Fold in two opposite corners of the matzo to encase the fillings, leaving the ends open.
- Transfer the wraps, two at a time, to the panini press. Close the lid and grill them until they’re warmed through and the matzo is lightly crisped, 3 to 5 minutes.
- * You might opt to prepare more matzo, if this is your first time, in case a few break.
- ** Alternatively, you can quickly slice and cook half an onion in a skillet with a few teaspoons of olive oil over medium heat. Season the onions with salt and pepper before adding them to the wrap.
- *** No panini press? You can always bake these wraps in an oven or toaster oven at 350°F until they’re hot and crisped, 5 to 10 minutes.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
29g
(10%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
35mg
(12%)
Sodium
194mg
(8%)
Potassium
491mg
(14%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
75IU
(2%)
Vitamin C
7.9mg
(9%)
Calcium
17mg
(2%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 194mg | 8% |
| Potassium | 491mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 17mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
Vibrant Collard Green Wraps with Green Curry Tahini Sauce
Mediterranean, Chinese, Thai, American, Middle Eastern, German-Inspired, Vegan
5.0
(27 reviews)
