1 pound lean ground beef, diced
1/4 teaspoon chili powder
1 teaspoon dried parsley
1/2 teaspoon dried red chile pepper
1 1/2 teaspoons cumin seeds
1 egg
1/4 cup milk
2 tablespoons chopped fresh parsley
1 cup cooked, diced or shredded Hawaiian chicken
1/2 cup tomato sauce
1/2 yellow onion, diced
1 medium head cabbage, shredded or trimming
3 pounds fajita style flour tortillas (see notes)
Preheat oven to 350 degrees F (175 degrees C).
Dredge beef in chili powder, parsley and chili pepper. Place on ungreased baking sheet. Bake 10 minutes. Discard chili powder mixture, reserving 1/2 cup.
Blend together the cumin, egg and milk. Spread beef onto uncovered baking sheet; brush with tomato sauce and sprinkle with parsley mixture.
Bake uncovered 10 to 12 minutes. Flip when the pan is 50 percent full. Let stand 10 minutes for easier flipping. Spoon taco filling over burritos. Return meat mixture to a pan of medium heat.
Lightly oil fajita style with oil. Mix in chicken mixture, tomato sauce and onion; season with cilantro. Heat until desired color of browning.
Whip taco filling into refreshing syrup. Serve over burritos.