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Mediterranean Lamb Wraps

Yield 4 servings
Prep: 7 minutes; Cook: 6 minutes. Instead of flour tortillas, you can also use a Mediterranean-style flat bread (such as Toufayan).

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 lean boneless leg of lamb, 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

Nutrition Information

  • calories 397
  • caloriesfromfat 33 %
  • fat 14.8 g
  • satfat 6.8 g
  • monofat 4.1 g
  • polyfat 1.1 g
  • protein 32 g
  • carbohydrate 33.4 g
  • fiber 1.5 g
  • cholesterol 99 mg
  • iron 3.9 mg
  • sodium 507 mg
  • calcium 235 mg

How to Make It

  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.

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