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.