Barbecue Beef and Tomato Pasta Wraps

1.Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.

2.While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef and season with salt, pepper, and dried oregano. Sauté until browned and cooked through, about 4-5 minutes. Remove beef from skillet and set aside.

3.In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.

4.Add the diced tomato to the skillet and cook for another 3-4 minutes until the tomato softens and releases its juices. Return the cooked beef to the skillet and stir to combine. Remove from heat.

5.In a large bowl, combine the cooked pasta, beef and tomato mixture, and crumbled feta cheese. Adjust seasoning with salt and pepper as needed.

6.Preheat the barbecue grill to medium heat (about 180°C/350°F).

7.Lay out each flatbread on a clean surface. Divide the pasta and beef mixture evenly among the flatbreads, placing it in the center of each.

8.Add a few fresh basil leaves on top of the filling if using. Fold the sides of the flatbread over the filling and roll tightly to form wraps.

9.Place the wraps seam side down on the preheated barbecue grill. Grill for 3-4 minutes per side, pressing gently with a spatula, until the flatbreads are golden with grill marks and warmed through.

10.Remove from the grill, let cool slightly, then slice in half if desired. Serve immediately and enjoy your smoky, fresh summer meal.