Lebanese 'Taquito'

  • 0:20 TIME
  • 10 Portions



Rice & Lentil Mujadara, prepared

12 1/2 cups

Zhug, prepared

1 1/4 cups

Scallions, thinly bias sliced, 1/8-inch thin

1 1/4 cups

Yogurt, nonfat

1 1/4 cups

Sumac, ground

3 1/3 Tbsp

Cabbage, shredded, 1/8-inch thin

7 1/2 cups

Zucchini, thinly sliced, 1/8-inch thin

2 1/2 cups

Flour tortillas, 6 inch

50 each
Coriander seeds, whole1/2 tsp
Cumin seeds, whole1/4 tsp
Black pepper, cracked1/2 tsp
Thai bird chiles, fresh, minced4 each
Kosher salt1/8 tsp

Minor‘s® GreenLeaf™ Basil Pesto Gluten Free

2 1/2 cups


  1. Fill each flour tortilla with 1 oz of mujadara, then roll into a log. Stick 2 toothpicks to keep together until cooking.
  2. On a hot flat cooking surface, place 5 rolled taquitos, toothpick side up. Press down with slight pressure to create a nice flat, crisped up surface. Once the first side is done, remove toothpicks, then repeat on the other side. Remove taquitos from pan when both sides are golden brown. Serve warm.
  3. For Cabbage Slaw: Combine cilantro pesto zhug, scallions, yogurt, sumac, cabbage, and zucchini together before serving. Serve cold.
  4. For portion: Place 5 taquitos in a row. Top with cabbage slaw.


  1. In a small sauté pan over medium flame, toast spices until tan in color and fragrant. Place on a sheet pan to cool.
  2. In a food processor, pulse spices, chiles, and salt together for 10 seconds to form a paste.
  3. Add pesto to spice paste and blend until incorporated, being careful not to overheat the pesto from the heat of the motor. Taste and add additional seasoning as necessary.

Serving Suggestions/Variations

Garnish: finish with any additional sliced scallions, sumac.