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Crisp Lamb Lettuce Wraps

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 4 (serving size: 2 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

Nutrition Information

  • calories 158
  • fat 8 g
  • satfat 1.2 g
  • monofat 3 g
  • polyfat 1.6 g
  • protein 11.4 g
  • carbohydrate 11.3 g
  • fiber 3 g
  • cholesterol 24 mg
  • iron 2 mg
  • sodium 488 mg
  • calcium 68 mg

How to Make It

  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.