Torpedo Wraps are a popular meal all throughout Aionios. Torpedo Wraps can be found on the dinner menu at a number of the colony canteens. They are also the specialty of the wrapsmith at Runaeda Torpedo Wraps in Centrillo Parade in the City. These wraps make for quick and easy meals for the colony kitchens as just about any ingredients can be rolled up inside the tortilla-like flat bread.
These wraps were also enjoyed in Aionios as early as the times of Future Redeemed, as Rex made a version for the party during their times in Colony 9. Rex made the Ftheri Torpedo Wrap, which we are recreating here!
To bring the Ftheri Torpedo Wrap to life, we need to create each of the components. We will use ground beef to mimic the Ories brisket and the Aspar meat. Additionally, we need a Ftheri spice blend to add more flavor, and I thought a semi-Middle Eastern themed spice blend would do the trick. Lettuce, corn, and pickled red cabbage accent out the wrap as they match the vegetables in the picture quite well. Lastly, a simple garlic yogurt spread will be used to provide a sauce for the wrap.
The resulting wrap is a pretty delicious meal. I’d be as excited as Matthew or Taion to get my hands on one of these in Aionios!
Ingredients
1 lb ground beef
1-2 tbsp Ftheri Spice Blend
½ tsp salt
1 tbsp flour
2 tsp tomato paste
½ cup water
4 8” tortillas
1-1½ cups shredded lettuce
1 cup frozen corn kernels, cooked
1 cup pickled cabbage
Yogurt garlic dip
Olive oil
1 lb ground beef
1-2 tbsp Ftheri Spice Blend
½ tsp salt
1 tbsp flour
2 tsp tomato paste
½ cup water
4 8” tortillas
1-1½ cups shredded lettuce
1 cup frozen corn kernels, cooked
1 cup pickled cabbage
Yogurt garlic dip
Olive oil
Ftheri Spice Blend
1 tsp ground cumin
1 tsp coriander
1 tsp garlic powder
1 tsp paprika
½ tsp turmeric
½ tsp cinnamon
¼ tsp cardamom
¼ tsp black pepper
¼ tsp cayenne pepper
¼ tsp allspice
Pickled Red Cabbage
10 oz red cabbage, shredded
1 cup water
½ cup red wine vinegar
1 tbsp sugar
1 tsp salt
Yogurt Garlic Spread
¼ cup plain greek yogurt
¼ cup mayonnaise
1 clove garlic, minced
1 tbsp lemon juice
2 tbsp parsley, minced
Let’s begin by making the toppings for of the wrap. First we will make the pickled red cabbage. The pickled red cabbage should be made at least one day in advance. You can buy a 10 ounce package of shredded red cabbage or you can shred the red cabbage yourself by removing the core of the cabbage with a knife and then thinly slicing the head of cabbage.
Add the water, red wine vinegar, sugar, and salt to a pot over low-medium heat. Stir until the salt and sugar are fully dissolved. Add in the shredded red cabbage and ensure it is fully submerged in the pickling liquid. Allow it to come to a boil. Once it comes to a boil, reduce the heat to a simmer and allow it to simmer for 5 minutes. Remove the pot from the heat and allow it to cool. Move the cabbage and picking liquid to a jar with an air tight lid. Seal the jar and allow it to pickle in the refrigerator for 24 hours.
The yogurt sauce and the spice blend can be made the day of the meal. To make the yogurt garlic sauce, combine the yogurt, mayonnaise, minced garlic, lemon juice, and minced parsley together in a bowl. Whisk the ingredients together until they are fully incorporated into the sauce. Allow the sauce to chill in the refrigerator until you are ready to assemble the wraps.
To make the Ftheri spice blend, combine the tsp ground cumin, coriander, garlic powder, paprika, turmeric, cinnamon, cardamom, black pepper, cayenne pepper, and allspice together in a bowl and mix them together until the spices are fully blended.
To make the Ftheri spice blend, combine the tsp ground cumin, coriander, garlic powder, paprika, turmeric, cinnamon, cardamom, black pepper, cayenne pepper, and allspice together in a bowl and mix them together until the spices are fully blended.
Now we can make the meat mixture for the torpedo wrap. Place a pan over medium heat. Add a tablespoon of oil to the pan, once warm, and then add the ground meat.use a spatula or spoon to break up the ground beef as it cooks. Once it is broken up, add ½ tsp of salt, and continue to sauté the meat for about 5 minutes, until it is fully browned, tossing the meat as it sautés as necessary.
Once the meat is browned, turn the heat down to low, add 1 or 2 tablespoons of the Ftheri spice blend, and stir it into the meat. Allow the meat to cook for about a minute. Now add 1 tbsp of flour, stir it completely the meat, and allow it to sauté for about two minutes. Add the water, stir it into the meat, and allow the meat to simmer and thicken for about 3-5 minutes. Once thickened, fully stir in the tomato paste, and allow to simmer for an additional 3-5 minutes. Remove the pan from the heat.
If you haven’t done so, cook your frozen corn kernels so that they may be added to the wrap.
Now we can assemble the torpedo wraps. Place a tortilla flat on a surface. Spread a thin the yogurt sauce across the tortilla. Place a few spoonfuls of the ground meat in a line across the tortilla. Place some of the lettuce in a line to one side of the meat and some of the pickled cabbage in a line to the other side. Place a line of the corn on top of the meat. Now, tightly roll
up the tortilla to form the wrap.
Slice the tortilla wrap on half and serve. Enjoy!