Greek Lamb Wraps

Greek Lamb Wraps

from bhg.com
Entree
30 min
323 kcal / serving

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.

Ingredients

  • 12-2.5 pound boneless lamb shoulder roast
  • 4 teaspoongreek seasoning
  • ½ cupthinly sliced onion (1 medium)
  • ¼ cuplemon juice
  • ⅓ cuplight mayonnaise
  • 2 teaspoondijon-style mustard
  • 1 largeclove garlic, minced
  • 87-8 inch flour tortillas
  • 2 cupshredded fresh spinach
  • 1 ½ cupchopped cucumber (about 1 medium)
  • ½ cupchopped tomato (1 medium)
  • ⅓ cupcrumbled reduced-fat feta cheese

Directions

  1. 1

    Sprinkle Greek seasoning evenly over meat and rub in with your fingers. The meat should be completely covered with the seasoning blend. Place the thinly sliced onion in the slow cooker. Top with the seasoned meat and sprinkle with lemon juice.

  2. 2

    Cover and cook on the low-heat setting for 8 to 10 hours or on the high-heat setting for 4 to 5 hours.

  3. 3

    Meanwhile, in a small bowl combine mayonnaise, dijon mustard, and minced garlic. Mix until well combined. Cover and chill in the fridge until needed.

  4. 4

    Remove the meat and onion from cooker. Using two forks, pull the meat apart into shreds.

  5. 5

    If necessary, skim any excess fat from the cooking liquid.

  6. 6

    Return the meat and onion to liquid in the slow cooker and stir to moisten. The meat can also be transfer to the fridge until ready to use. Assemble the Wraps

  7. 7

    For wraps, spread one side of each tortilla with about 1 tablespoon of the mayonnaise mixture.

  8. 8

    Using a slotted spoon, spoon a scant ½ cup of the meat mixture onto each tortilla. Be sure to drain as much excess liquid from the meat as possible so the wraps don't get soggy.

  9. 9

    Top each with ¼ cup spinach, 3 tablespoons cucumber, 1 tablespoon tomato, and about 1 tablespoon of cheese. Roll up tortillas and serve.