Greek Beef Wraps

This is from the April 2008 issue of Southern Living, and we loved it. I used multigrain flatbreads, but you could also use pita bread or tortillas.

1 pound ground round
1 small red onion, chopped
1 teaspoon Greek seasoning
1/2 teaspoon pepper
1/2 teaspoon salt, divided
1 cucumber, peeled, seeded, and grated
1 (8-oz.) container sour cream
1 garlic clove, minced
1 tablespoon chopped fresh dill weed (I used dried)
6 flatbread wraps
3 plum tomatoes, finely chopped
1 (4-oz.) package crumbled feta cheese

Cook first 4 ingredients and 1/4 tsp. salt in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until beef crumbles and is no longer pink; drain well on paper towels.

Stir together cucumber, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon 2 Tbsp. cucumber mixture down center of each wrap; top with beef mixture, tomatoes, and feta. Roll up, and serve with remaining cucumber mixture.

I didn't have any Greek seasoning so I mixed some up using this recipe.