Grilled Matzo Brisket Wraps
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
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Servings
4 servings
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Calories
318 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Grilled Matzo Brisket Wraps
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Kathy Strahs shares a unique Kosher for Passover grilled panini wrap, perfect for using up your leftover Passover brisket and matzo.
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Ingredients
- 4 matzo
- 1 avocado medium
- 1 tablespoons lemon juice freshly squeezed
- 1/4 teaspoon salt coarse, plus more for sprinkling on matzo
- 1/8 teaspoon black pepper freshly ground
- 1 tablespoon extra-virgin olive oil
- 1/2 pound brisket leftover, cooked, shredded
- 1/2 cup onion leftover, cooked
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
(10%)
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
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