Inspired by dürüm, meaning “wrap” in Turkish, chef Ana Sortun first spreads savory tomato browned butter through to the edges of the wrap. Next, the filling is arranged on both sides of the wrap. On one side is the spiced lentil patty, while the crispy lettuce and crunchy pepperoncini peppers add a spicy zip to the earthy lentils and crunchy texture to the crisp flour tortilla wrap. Instead of rolling it up like a burrito, fold the wrap in half into itself to create layers of wrap and filling in each bite. This version leans store-bought flour tortillas instead of the traditional homemade flatbread for a treat that’s easy to make at home. Toasting the wraps on a nonstick skillet or griddle renders them crisp and beautifully browned.
Notes from the Food & Wine Test Kitchen
To keep brown butter from burning, swirl the butter in the pan to loosen the browned milk solids from the bottom.
Suggested pairing
Try pairing these satisfying wraps with a peachy-hued orange natural wine, like Field Recordings Skins.
Make ahead
The tomato brown butter can be made up to a week ahead, as well, and refrigerated in an airtight container. It can also be frozen for up to three months.
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