Lamb Gyro Flatbread Wraps
Savory ground lamb served with a labneh tzatziki sauce and fresh veggies in a Flatbread wrap. One of my new favorite wraps, for sure!
Ingredients
- 1 pound ground lamb
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ white onion, diced
- 6 Flatbread wraps
- ½ red pepper, sliced thin
- ½ green pepper, sliced thin
- Baby spinach
- Cherry tomatoes, halved
- 4 oz. feta cheese, crumbled
Labneh Tzatziki Sauce:
- 1 ½ cups Labneh
- ½ English cucumber, minced
- ¼ cup diced red onions
- 1 clove garlic, minced
- ½ lemon, juice only
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- Pinch of salt and pepper
Instructions
- To cook lamb, add a drizzle of olive oil in a large skillet over medium heat. Add ground lamb and cook for about 8 minutes, breaking it up as it browns. Add spices and diced onion once it’s cooked and cook for another minute or two to soften onion. If the mixture is very greasy, drain off some of the rendered fat. Keep lamb warm until serving.
- For Tzatziki sauce, add labneh to a large bowl along with cucumber, onion, lemon, olive oil, vinegar, and salt and pepper. Stir together really well and taste. Adjust to your liking!
- Prepare other wrap ingredients.
- Make a wrap by add a big spoonful of tzatziki to a flatbread wrap. Top with a few spoonfuls of seasoned lamb and fresh veggies. Finish with a little crumbled feta and serve immediately!
Nutrition
Serving: 1Wrap | Calories: 497kcal | Carbohydrates: 23g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 68mg | Sodium: 649mg | Potassium: 399mg | Fiber: 2g | Sugar: 5g | Vitamin A: 381IU | Vitamin C: 28mg | Calcium: 127mg | Iron: 3mg