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

Cook Time 8

Servings wraps

Calories 552kcal

Author Adina

Equipment

Large skillet or pan
Box grater

Ingredients

Tzatziki:

1 cup Greek yogurt
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
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 Note 2
a good handful arugula

US - EU

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.
about ¼ English cucumber + 1 teaspoon fine sea salt
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.
1 cup Greek yogurt + cucumber + 2 garlic cloves + small handful of dill leaves + 1 teaspoon vinegar + 1 teaspoon olive oil
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.
1 teaspoon olive oil + 1 lb ground lamb
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.
1 garlic clove + 1 teaspoon sweet paprika + 1 teaspoon oregano + 1 teaspoon ground cumin + 1 teaspoon garlic powder + ¼ teaspoon red pepper flakes + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper

Wraps:

Warm the tortillas in a dry pan for about 10-20 seconds per side to make them more pliable.
4 large tortilla wraps
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.
4 small tomatoes + 1 medium red onion + ½ cup feta cheese + a good handful arugula

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.

Nutrition