Grilled Lamb Wrap

🛒 Ingredients

• Lamb Shoulder (lean, diced) 150 g · 380 kcal
• Olive Oil 10 g · 88 kcal
• Fresh Lemon Juice 5 g · 1 kcal
• Garlic (minced) 5 g · 7 kcal
• Dried Oregano 1 g · 3 kcal
• Black Pepper 1 g · 3 kcal
• Large Flour Tortilla 80 g · 260 kcal
• Red Onion (thinly sliced) 30 g · 12 kcal
• Tomato (diced) 60 g · 11 kcal
• Cucumber (diced) 50 g · 8 kcal
• Romaine Lettuce (shredded) 30 g · 5 kcal
• Plain Greek Yogurt (whole milk) 50 g · 60 kcal
• Fresh Mint (chopped) 5 g · 2 kcal

👨‍🍳 Instructions

1. Cut lamb shoulder into thin strips or small cubes; in a bowl, combine lamb with olive oil, lemon juice, minced garlic, dried oregano, black pepper, and half of the salt. Mix well and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2. While the lamb marinates, prepare the yogurt sauce by combining Greek yogurt, chopped fresh mint, and the remaining salt in a small bowl. Stir well and set aside. Slice the red onion, dice the tomato and cucumber, and shred the romaine lettuce.
3. Preheat a grill or grill pan over medium-high heat. Grill the marinated lamb strips for 2-3 minutes per side, or until cooked through and slightly charred. Remove from heat.
4. Warm the flour tortilla in a dry skillet or microwave for about 15-30 seconds until soft and pliable. Lay the warm tortilla flat and spread a generous amount of the Greek yogurt sauce in the center.
5. Layer the grilled lamb strips, red onion, tomato, cucumber, and romaine lettuce over the yogurt sauce. Carefully fold in the sides of the tortilla, then roll it up tightly from bottom to top to create a secure wrap.