Advertisement

Greek Lamb Wraps

2013-11-26
Greek Lamb Wraps
Prep Time:
30 mins
Slow Cook Time:
8 hrs
Total Time:
8 hrs 30 mins
Servings:
8
Yield:
8 wraps

This Greek lamb sandwich starts with boneless lamb shoulder roast cooked low and slow until tender and juicy. When buying lamb, look for firm meat that is red with even white marbling of fat. The meat shouldn't appear pale pink, bloody, or soft. The United States Department of Agriculture (USDA) gives lamb quality ratings that you can look for in the grocery store.

Flavor the lab with Greek seasoning which is typically a blend of dill, granulated garlic, black pepper, onion powder, and other Mediterranean herbs. A splash of lemon juice brightens up the meat and keeps the wraps from feeling heavy. Look for large flour tortillas for the base of the wrap. Try using flavored tortillas like spinach, sundried tomato, or garlic and herb.

The cucumber salad and garlic mayo spread harken back to the flavors of tzatziki. Round out the wraps with fresh spinach, tomato, cucumber, and crumbled feta cheese. This Greek lamb recipe can be customized with your favorite vegetables. Try adding lettuce, sliced bell peppers, avocado, and onions for a fresh twist on the classic.

Ingredients

  • 1 2-2.5 pound boneless lamb shoulder roast

  • 4 teaspoon Greek seasoning

  • ½ cup thinly sliced onion (1 medium)

  • ¼ cup lemon juice

  • ⅓ cup light mayonnaise

  • 2 teaspoon Dijon-style mustard

  • 1 large clove garlic, minced

  • 8 7-8 inch flour tortillas

  • 2 cup shredded fresh spinach

  • 1 ½ cup chopped cucumber (about 1 medium)

  • ½ cup chopped tomato (1 medium)

  • ⅓ cup crumbled reduced-fat feta cheese

Directions

Prepare the Lamb

Trim any excess fat from the meat. This will help ensure the finished sauce isn't overly oily. If necessary, cut the meat into large pieces to fit into a 3½- or 4-quart slow cooker.

  1. Sprinkle Greek seasoning evenly over meat and rub in with your fingers. The meat should be completely covered with the seasoning blend. Place the thinly sliced onion in the slow cooker. Top with the seasoned meat and sprinkle with lemon juice.

  2. Cover and cook on the low-heat setting for 8 to 10 hours or on the high-heat setting for 4 to 5 hours.

  3. Meanwhile, in a small bowl combine mayonnaise, dijon mustard, and minced garlic. Mix until well combined. Cover and chill in the fridge until needed.

  4. Remove the meat and onion from cooker. Using two forks, pull the meat apart into shreds.

  5. If necessary, skim any excess fat from the cooking liquid.

  6. Return the meat and onion to liquid in the slow cooker and stir to moisten. The meat can also be transfer to the fridge until ready to use.

Assemble the Wraps

  1. For wraps, spread one side of each tortilla with about 1 tablespoon of the mayonnaise mixture.

  2. Using a slotted spoon, spoon a scant ½ cup of the meat mixture onto each tortilla. Be sure to drain as much excess liquid from the meat as possible so the wraps don't get soggy.

  3. Top each with ¼ cup spinach, 3 tablespoons cucumber, 1 tablespoon tomato, and about 1 tablespoon of cheese.

    Roll up tortillas and serve.

Nutrition Facts (per serving)

323 Calories
13g Fat
22g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 323
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 78mg 26%
Sodium 549mg 24%
Total Carbohydrate 22g 8%
Total Sugars 2g
Protein 27g 54%
Vitamin C 8mg 9%
Calcium 110mg 8%
Iron 3.7mg 21%
Potassium 435mg 9%
Folate, total 47.5mcg
Vitamin B-12 3.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Advertisement