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lamb wraps cut to show the filling.
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Lamb Wraps (with Tzatziki)

Try our delicious Greek-style lamb wraps! Soft tortillas filled with juicy ground lamb, fresh tomatoes, crisp red onions, and creamy tzatziki sauce. Perfect for a quick lunch or dinner.
Course Appetizer, Main Course
Cuisine Greek, Mediterranean
Prep Time 15 minutes
Cook Time 8 minutes
Servings 4 wraps
Author Adina

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

  1. 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. 
  2. Tortillas: I use whole wheat tortillas, but you can use regular ones. If you can get thin flatbreads, it is even better.
  3. Feta cheese in brine is best. I don’t recommend using pre-crumbled feta.