Try our mouthwatering Greek-style lamb wraps! Made with soft tortillas packed with juicy ground lamb, fresh tomatoes, crisp red onions, and creamy tzatziki sauce, each bite is a delight. An easy meal perfect for a quick lunch or dinner.
These Greek ground lamb wraps are a delicious twist on a classic favorite. They are incredibly flavorful, super simple to make, and ready in less than 30 minutes. You can serve them with Lemon and Dill Rice.
Enjoy more ground lamb recipes this spring, such as Lamb and Potatoes or Stuffed Peppers with Lamb! Or try these delicious Mediterranean Lamb Chops.
Recipe ingredients and substitutions
- Lamb filling: A lean ground lamb mixture of 85% lean and 15% fat and lots of spices (or use a Greek seasoning mixture).
- You can also make the wraps with other types of ground meat: beef, pork, a mixture of beef and pork, turkey, or chicken.
- Use leftover lamb (roast shoulder, leg of lamb, or pulled lamb) instead of ground meat. Reheat the leftovers (in a pan or microwave) before filling the flatbread.
- Cook lamb leg steaks, slice them thinly, and use them to fill the wraps.
- Tzatziki ingredients: One piece of an English cucumber or one Persian cucumber (about 3.5 oz/ 100 g), Greek yogurt (full-fat tastes best, but low-fat is perfectly ok), garlic, fresh dill (or fresh mint, but not too much), vinegar (or lemon juice), and olive oil.
- Wrap ingredients: Four tortilla wraps or thin flatbreads, small cherry tomatoes, red or green onions, feta cheese (in brine), and arugula.
- You can use other salad leaves, such as lettuce, baby spinach, or watercress, instead of arugula.
- You can also add bell pepper, chopped olives, or pomegranate seeds if you like.
- Stuff toasted pita bread or another type of flat bread instead of tortillas.
How to make lamb wraps?
Step #1: Toss grated cucumber with salt, place it on a clean cheesecloth or kitchen cloth, and squeeze it dry.
Step #2: Combine all tzatziki ingredients in a small bowl and adjust the taste with salt and black pepper. Refrigerate for 20 minutes or a couple of hours.
Step 3: Cook the lamb in a large skillet over medium-high heat until browned, breaking the lumps with a wooden spoon.
Step 4: Divide the meat between the tortillas. Top with a few slices of tomato, onions, feta, and arugula. Spread tzatziki on top. Roll and halve.
Try our Cucumber Wraps, Cheese and Tomato Pinwheels, and Pinwheel Sandwiches next!
Good to know
For the best-tasting lamb wraps, use warm meat, not cold leftovers. Warm lamb keeps its juicy flavor and feels nicer in your mouth.
Store and reheat
Leftover wraps can be stored in an airtight container in the refrigerator for 1-2 days. However, the tortillas may become soggy over time.
The wraps are not suitable for freezing, but you can freeze the cooked lamb if you like.
Make a menu
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Lamb Wraps (with Tzatziki)
Equipment
- Large skillet or pan
- Box grater
Ingredients
Tzatziki:
- 1 cup Greek yogurt 250 g
- about ¼ English cucumber or 1 small Persian cucumber, 3.5 oz/ 100 g
- 1 teaspoon fine sea salt or kosher salt
- 2 garlic cloves grated
- small handful of dill leaves finely chopped
- 1 teaspoon vinegar
- 1 teaspoon olive oil
Ground lamb:
- 1 lb ground lamb 450 g
- 1 teaspoon olive oil
- 1 garlic clove grated
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes to taste
- ½ teaspoon fine sea salt or kosher salt
- ½ teaspoon ground black pepper
Wraps:
- 4 large tortilla wraps or thin flatbread, Note 1
- 4 small tomatoes chopped
- 1 medium red onion thinly sliced
- ½ cup feta cheese 100 g, Note 2
- a good handful arugula
Instructions
Tzatziki:
- Cucumber: Grate the cucumber on the large holes of the box grater. Toss with the salt and place it on a clean cheesecloth or kitchen towel. Squeeze it dry.
- Make tzatziki: Combine the Greek yogurt, squeezed cucumber, grated garlic, finely chopped dill, vinegar, and olive oil. Stir well and add a bit more salt (to taste) if necessary.
- Refrigerate tzatziki for 15 - 20 minutes (or a few hours) before serving.
Lamb:
- Cook the lamb: Heat the skillet over medium heat. Add the oil and the ground lamb and cook it for 5 minutes or until browned, breaking the lumps with a wooden spoon. If there is too much fat in the skillet, drain it carefully.
- Add the grated garlic, stir for 1 minute, then add all the spices, stir well, and cook for another 2-3 minutes until the lamb is cooked through; it should be brown with no pink left. Keep breaking the lumps throughout the cooking process.
Wraps:
- Warm the tortillas in a dry pan for about 10-20 seconds per side to make them more pliable.
- Assemble wraps: Divide the ground lamb between the four tortillas. Top it with tomatoes, onions, crumbled feta, and arugula. Spread a generous amount of tzatziki on each portion. Roll the tortillas up and cut them into halves.
Notes
- Lamb: You can make the wraps with leftover roast or pulled lamb or with freshly cooked, sliced lamb leg steaks. Alternatively, make the wraps with any other type of ground meat.
- Tortillas: I use whole wheat tortillas, but you can use regular ones. If you can get thin flatbreads, it is even better.
- Feta cheese in brine is best. I don’t recommend using pre-crumbled feta.
Comments
No Comments