Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We love the distinct savoriness ground lamb brings to these crunchy wraps, but you can go all ground sirloin for a version that still delivers loads of flavor.

Recipe by Cooking Light August 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Serves 4 (serving size: 3 lettuce wraps)


Ingredient Checklist


Instructions Checklist
  • Place bread in a mini food processor; process until large crumbs form. Combine bread, beef, lamb, 2 tablespoons onion, next 5 ingredients (through egg), 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; mix gently until just combined. Shape mixture into 12 (1-inch-thick) patties. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add patties to pan; cook 2 1/2 minutes on each side or until done.

  • Combine yogurt, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cucumber, and remaining 3 tablespoons onion in a medium bowl, stirring well.

  • Cook rice according to package directions. Add remaining 2 teaspoons oil and paprika to rice; toss gently to combine.

  • To assemble, arrange lettuce leaves on a large serving plate; top evenly with rice, patties, and yogurt mixture.

Nutrition Facts

380 calories; fat 18.1g; saturated fat 6g; mono fat 7.6g; poly fat 1.6g; protein 31g; carbohydrates 25g; fiber 3g; cholesterol 121mg; iron 3mg; sodium 504mg; calcium 83mg.