Greek Lamb Wrap

Ingredients

• 8 oz lamb shoulder, finely chopped and browned in a bit of oil until nicely caramelized, 5-minute
• 2 cloves garlic, minced
• 1/4 cup crumbled feta cheese, drained and at room temperature
• 1/2 cup Greek yogurt
• 2 tbsp olive oil
• 2 tbsp fresh oregano, finely chopped
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 lemon, juiced, with pulp
• 1 tsp honey
• 1 head lettuce, thinly sliced
• 1 medium tomato, diced
• 1 cucumber, peeled, seeded, and thinly sliced
• 8-10 pita breads, warmed in oven
• kosher salt and black pepper to taste

Method

1. 1Preheat a large grill to medium-high heat, about 400°F.
2. 2In a large bowl, mix together the browned lamb, garlic, feta cheese, yogurt, olive oil, oregano, thyme, paprika, lemon juice, and honey, seasoning with salt and pepper to taste.
3. 3Taste and adjust the seasoning of the lamb mixture, adding more lemon juice or honey if necessary.
4. 4Prepare a large cutting board or tray with the sliced lettuce, tomato, and cucumber.
5. 5Spoon the lamb mixture onto the warmed pita breads.
6. 6Assemble the wraps by adding a portion of the lettuce, tomato, and cucumber on top of the lamb mixture, finishing with a squeeze of lemon juice.
7. 7Wrap each pita bread tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours before serving.

Nutrition per serving