Lamb Wraps with Tzatziki Sauce
Yield: 8 servings
Ingredients:
For tzatziki sauce:
- 1 small cucumber, scrubbed with clean vegetable brush under running water
- 1 Tablespoon fresh dill, gently rubbed under cold running water, chopped
- 1 ½ cups plain non-fat Greek yogurt
- 2 garlic cloves, finely minced
- 1 Tablespoon lemon juice or apple cider vinegar
- ½ teaspoon salt
For lamb wraps:
- 1 pound ground lamb
- ½ medium onion, scrubbed with clean vegetable brush under running water, diced
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 8 whole wheat tortillas
- 1 cup tomatoes, gently rubbed under cold running water, chopped
- ½ cup red onion, scrubbed with clean vegetable brush under running water, diced
- 4 ounces feta cheese, crumbled (optional)
Directions:
- Wash hands with soap and water.
- Chop or grate cucumber. Drain excess liquid.
- In a medium bowl, combine tzatziki sauce ingredients. Refrigerate until needed.
- In a large skillet, combine ground lamb, onion, garlic and oregano. Cook 5 minutes, or until the internal temperature reaches 160°F when measured with a food thermometer. Season with salt and pepper, if desired.
- To assemble wraps, spread tzatziki sauce on each tortilla, followed by 1/8 of the lamb mixture.
- Top with tomatoes, onion and feta cheese, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
