Prep: 7 minutes; Cook: 6 minutes. Instead of flour tortillas, you can also use a Mediterranean-style flat bread (such as Toufayan).
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
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
How to Make It
Combine first 6 ingredients in a small bowl; stir well. Cover and chill.
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.
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.