High Protein Seasoned Lamb Wrap

 

Ingredients

Spiced Lamb

  • 450 g (1 lb) ground lamb

  • 5 g (1 tsp) salt

  • 5 cloves, freshly ground

  • 5 g (1 tsp) cumin seed, freshly ground

  • Sprinkle of oregano

  • Sprinkle of black pepper, freshly ground

  • 3 garlic cloves, minced or microplaned

  • Juice from 1/4 lemon

High Protein White Sauce

  • 100 g (1/2 c) nonfat Greek yogurt

  • 100 g ((1/2 c) mayonnaise

  • Juice from 1/2 a lemon

  • Sprinkle of black pepper

  • Sprinkle of oregano

  • Sprinkle of smoked paprika

Per Wrap

  • Lavash or flatbread of choice

  • Spiced lamb

  • White Sauce

  • Lettuce, thinly sliced

  • Cherry tomatoes, diced

  • Spicy pickles

  • Optional: foil, for wrapping

Instructions

Start the lamb: Set a skillet over high heat and add the ground lamb. Let that start to brown on one side, and add in the ground seasonings & salt over top.

Then, using a potato masher or wooden spoon, begin to break up the meat until the seasonings are well distributed and the texture is finely broken up.

  • Lower the heat to medium and continue cooking for a few minutes.

Make the sauce: Meanwhile, mix together all white sauce ingredients in a bowl. Taste and adjust with more lemon juice or seasonings, if desired.

Finish the lamb: After 4-5 minutes, you should start to see some browning on the lamb from frying in its own rendered fat.

  • Once the meat mixture has deepened in color and cooked through, turn off the heat.

Spritz the 1/4 lemon wedge over the lamb for a nice pop of brightness and acidity. Taste and adjust with more salt or lemon juice if desired.

Assemble the wraps:

To a warmed flatbread, add a spoonful of white sauce, then add the sliced lettuce, pickles of choice, diced cherry tomatoes, a serving of lamb, then another drizzle of white sauce over top before wrapping it up tight.

Enjoy.

Notes & Variations

You can use any ground meat for this dish. Change up the spices to adjust the aroma profile to your liking.

Any crunchy, spicy, or acidic toppings will work.

Any creamy or tangy condiment could be substituted for the sauce.

 
Ethan Chlebowski