Greek Burrito

I have been in a serious food rut lately.  Nothing I have been making turns out good.  Actually, it is not just not good- it turns out awful.  It has gotten so bad that I can’t even finish my plate (and I have eaten some seriously gross stuff before).  If you don’t believe me, I ate green and blue onions last night (bad experiment with baking soda).  So the reason for low activity here is because food is not bringing me any inspiration and my time in the kitchen lately has been sparse.
These Greek styled burritos were the last good thing I whipped up- ah, the memories of good food.  The Tex-Mex burrito is filled with Greek flavors.  A delicious dinner is something to be truly appreciated.  Go home today and thank whoever made you a great dinner.
On a side note, today I will be interviewing at my first clinical psychology PhD program.  Wish me good luck!
Inspired by KokoCooks
1 cup dried wild rice
Olive oil
1 red onion, coarsely chopped
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
20 ounces ground lamb (or turkey)
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1/2 teaspoon dried cloves
Salt and pepper, to taste
6 ounces goat cheese
1 tomato, chopped
6-8 flour tortillas
Prepare rice according to instructions.  Keep warm and set aside.
In a large skillet over medium heat,  add enough olive oil to coat the pan.  Add red onion and a pinch of salt.  Cook for 2-3 minutes.  Add garlic and tomato paste.  Cook for 1 minutes.  Add ground lamb and cook until browned, about 6-9 minutes.  Drain off grease, if needed.  Add rosemary, marjoram, and dried cloves.  Cook for an additional minute.  Remove from heat and set aside.
Wrap tortillas in wax paper.  Microwave for 30 seconds, until warm.  Fill each tortilla with rice, lamb mixture, tzatziki, goat cheese, and tomatoes.  Fold the bottom of the tortilla over the filling then fold over the sides.
Serves 4-5.

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