Ground Lamb Wraps

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.

Ingredients

• 2 teaspoons canola oil $
• 1 cup finely chopped onion $
• 2 teaspoons minced fresh garlic $
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces lean ground lamb
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped tomato $
• 1/2 cup chopped cucumber $
• 1/4 cup plain fat-free Greek yogurt $
• 1/4 cup red pepper hummus (such as Tribe) $
• 8 Boston lettuce leaves $
• 2 tablespoons torn mint leaves
• 1 tablespoon pine nuts, toasted

Preparation

1. 1. 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.

 

 

 

Lamb Wraps with Smoked German Sausage!

Morning ya'll! So, I woke up this morning with an idea to start making all sorts of lamb wraps for the spring and summer! With the temps starting to rise, the wraps would be a great and "cool" meal to have! There's a wide variety of wraps to be made! And I have a lot of smoked german sausage on hand! So I started out with some fresh lettuce, tomatoes,  some flat bread and some cuccumber and red onion! Here's the recipe I'm using! I hope you enjoy it! If you would like to stop by and pick up some lamb or simply hang out, just let me know!!!!!

Ingredients 

• 1 cup unpeeled cubed cucumber (about 1/2) 
• 1/2 cup reduced-fat sour cream
• 2 teaspoons red wine vinegar
• 1/3 cup (1.3-ounces) crumbled feta cheese
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon dried mint flakes
• Cooking spray 
• 1 pound smoked german sausage, cut into 1/4-inch slices
• 1 onion, cut into quarters and thinly sliced
• 1 teaspoon Greek seasoning
• 4 (8-inch) flour tortillas 
• 1 large tomato, thinly sliced 
• 1 cup packed baby spinach leaves

Preparation

1. Combine first 6 ingredients in a small bowl; stir well. Cover and chill.
2. Coat a large nonstick skillet with cooking spray; add lamb and onion, and cook over medium-high heat, stirring occasionally, 6 to 7 minutes or until lamb is done. Remove from heat; stir in Greek seasoning.
3. Divide lamb mixture evenly among 4 tortillas; top each evenly with cucumber sauce, tomato, and spinach. Roll up tortillas, and cut each wrap in half; secure with wooden picks, if necessary.