LAMB WRAP RECIPE RECIPES

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CRISP LAMB LETTUCE WRAPS RECIPE | MYRECIPES



Crisp Lamb Lettuce Wraps Recipe | MyRecipes image

Lettuce leaves offer a light, fresh alternative to pita or flatbread. If you can't find red pepper hummus, plain hummus is a welcome substitute.

Provided by Christine Burns Rudalevige

Yield Serves 4 (serving size: 2 wraps)

Number Of Ingredients 15

2 teaspoons canola oil
1 cup finely chopped onion
2 teaspoons minced fresh garlic
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 ounces lean ground lamb
½ cup chopped fresh parsley
½ cup chopped tomato
½ cup chopped cucumber
¼ cup plain fat-free Greek yogurt
¼ cup red pepper hummus (such as Tribe)
8 Boston lettuce leaves
2 tablespoons torn mint leaves
1 tablespoon pine nuts, toasted

Steps:

  • Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through lamb) to pan; sauté 5 minutes or until lamb is done. Combine parsley, tomato, and cucumber in a medium bowl. Stir in lamb mixture. Combine yogurt and hummus in a small bowl. Place about 1/4 cup lamb mixture in each lettuce leaf. Top each wrap with 1 tablespoon hummus mixture. Divide mint and pine nuts evenly among wraps.

Nutrition Facts : Calories 158 calories, CarbohydrateContent 11.3 g, CholesterolContent 24 mg, FatContent 8 g, FiberContent 3 g, ProteinContent 11.4 g, SaturatedFatContent 1.2 g, SodiumContent 488 mg

GREEK LAMB WRAPS | BETTER HOMES & GARDENS



Greek Lamb Wraps | Better Homes & Gardens image

Try slow cooked roasted lamb instead of lamb gyro meat for a fresh twist on the Greek food favorite. The cucumber salad and garlic mayo spread harken back to the flavors of tzatziki.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Yield 8 wraps

Number Of Ingredients 12

1 2-2.5 pound boneless lamb shoulder roast
4 teaspoons Greek seasoning
½ cup thinly sliced onion (1 medium)
¼ cup lemon juice
? cup light mayonnaise
2 teaspoons Dijon-style mustard
1 large clove garlic, minced
8 7-8 inches flour tortillas
2 cups shredded fresh spinach
1?½ cups chopped cucumber (about 1 medium)
½ cup chopped tomato (1 medium)
? cup crumbled reduced-fat feta cheese

Steps:

  • Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Sprinkle Greek seasoning evenly over meat; rub in with your fingers. Place onion in cooker. Top with meat and sprinkle with lemon juice.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • Meanwhile, in a small bowl combine mayonnaise, mustard, and garlic. Cover and chill until needed.
  • Remove meat and onion from cooker. Using two forks, pull meat apart into shreds. If necessary, skim fat from cooking liquid. Return meat and onion to liquid in cooker; stir to moisten.
  • For wraps, spread one side of each tortilla with about 1 tablespoon of the mayonnaise mixture. Using a slotted spoon, spoon a scant 1/2 cup meat mixture onto each tortilla. Top each with 1/4 cup spinach, 3 tablespoons cucumber, 1 tablespoon tomato, and about 1 tablespoon cheese. Roll up tortillas.

Nutrition Facts : Calories 323 calories, CarbohydrateContent 22 g, CholesterolContent 78 mg, FatContent 13 g, ProteinContent 27 g, SaturatedFatContent 5 g, SodiumContent 549 mg, SugarContent 2 g

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