Beef and Chickpea Pepper Skillet Wrap

• lean ground beef.20 oz
• red bell pepperdiced2
• oniondiced1/8 lb
• corndrained2 can
• chickpeasdrained and rinsed1 can
• crushed tomatoes.1 can
• whole-wheat tortilla.4
• fetacrumbled2 oz
• cooking oil.4 tsp
• paprika.1 tsp
• kosher salt.1 tsp
• black pepper.1/2 tsp

Instructions

1. 1Dice the bell pepper and onion. Heat the cooking oil in a skillet over medium-high heat, add the onion and bell pepper, season with a pinch of kosher salt, and cook for 3-4 minutes until translucent and softened.
2. 2Add the ground beef, paprika, kosher salt, and black pepper. Cook for 6-8 minutes, breaking it into small crumbles, until browned and the beef reaches 160°F (71°C). Transfer it to a clean plate, then wash the board, knife, and hands with soap and water before touching anything else.
3. 3Return the skillet to medium heat and add the corn, chickpeas, and crushed tomatoes. Cook for 4-5 minutes, stirring, until bubbling and reduced slightly. Taste and adjust with kosher salt and black pepper.
4. 4Stir the beef back into the skillet and cook for 1-2 minutes until hot and cohesive. Warm the tortilla for 20-30 seconds per side until pliable, spoon in the beef mixture, top with feta, and fold to serve.