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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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