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Pita bread on board topped with cooked lamb, tomato salad and tzatziki ready to roll up and make Greek lamb wrap

Greek Leftover Lamb Wraps

Robyn
These simple Greek lamb wraps with tzatziki and tomato are a quick and easy recipe for leftover lamb and make the perfect family dinner.
4.80 from 5 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner, Lunch
Cuisine Greek, International
Servings 4 people
Calories 435 kcal

Ingredients
  

  • 4 pita bread
  • 1 red onion
  • 200-250g (7-8½ oz) tomatoes approx 3-4 medium tomatoes
  • ⅛ teaspoon red wine vinegar
  • ¼ teaspoon salt
  • 250-300g (8½ - 10½ oz) leftover cooked lamb shredded / finely chopped
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • pinch ground cinnamon

Tzatziki

  • 1 Lebanese cucumber
  • 150g (¾ c) Plain Greek yogurt
  • ½ tablespoon olive oil
  • 1 tablespoon fresh mint, finely chopped
  • ¼ tablespoon red wine vinegar or fresh lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt

Instructions
 

Make the tomato salad

  • Roughly chop the tomatoes into small pieces and place into a medium sized bowl.
  • Take the onion and slice ⅓ off. Leave the other ⅔ for the lamb.
  • Finely chop the ⅓ of the onion and add to the tomatoes.
  • Drizzle over the red wine vinegar and sprinkle over the salt, mix and leave to one side.

Cook the lamb

  • Roughly chop the rest of the onion.
  • Cook the onion in the olive oil over a medium heat for 3 minutes, until starting to soften.
  • Add the crushed garlic and cook for 1 minute.
  • Add the cooked chopped lamb, ground cumin and cinnamon and heat over a medium heat, stirring occasionally until the lamb is heated through - around 7-10 minutes.

Make the tzatziki

  • Whilst the lamb is cooking, make the tzatziki. Grate the cucumber then place on a piece of kitchen paper towel and squeeze out as much liquid as you can. Place the cucumber in a medium bowl
  • Stir in the Greek yogurt, olive oil, chopped mint, red wine vinegar or lemon juice, garlic powder and salt.
  • Place to one side.
  • Heat the pitta bread - I find in the microwave or in a dry frying pan the best way.
  • Take one pitta bread and spoon ¼ lamb in the centre, with ¼ tomato salad and a spoonful of tzatziki. Roll up.
  • Repeat with other pitta breads and lamb.
  • Serve straight away.
  • If you have leftover potatoes, fry them up whilst you are heating the lamb and add to the wrap too.

Notes

Leftover lamb – these lamb wraps can be made with leftover roast lamb or slow cooker lamb; lamb leg or lamb shoulder, or the meat from leftover lamb shanks.
Pita bread – or use your favourite flatbread or wraps.
Onion – I like to use a red onion as it is milder and sweeter than brown onion in the salad. Only a third of the onion is used and the rest goes in with the lamb. If you don’t have red onion, use a small brown onion in with the lamb and a finely chopped spring onion in with the salad, or leave out of the salad altogether.
Tomatoes – fresh tomatoes, quartered cherry tomatoes or larger cubed tomatoes both work in the salad.
Red wine vinegar – or use sherry vinegar or apple cider vinegar.
Spices – ground cumin and ground cinnamon
Cucumber – one Lebanese cucumber or ½ an English cucumber.
Greek yogurt – plain Greek yogurt or plain yogurt.
Olive oil
Fresh mint – if you don’t have mint you can substitute with fresh dill or parsley, dried mint, or leave it out altogether.
Lemon juice – use white wine vinegar if you don’t have fresh lemon juice.
Garlic powder – I prefer to use garlic powder rather than fresh garlic in my tzatziki sauce, but you can use half a clove of crushed fresh garlic if you prefer.
Make the tomato salad first, so that the flavours have time to develop.
If you have leftover fat from the lamb, you can use this to cook the onions and then the lamb instead of olive oil.
Some pitta breads and flatbreads roll up better than others. As you will see from the images, this particular make cracked as soon as I rolled them, despite warming them. If this happens to you, you can always cut them into pieces, drizzle with oil and bake, grill or air fry until golden. Then spoon the cooked lamb, tomatoes and tzatziki over and serve as lamb nachos.

Nutrition

Calories: 435kcalCarbohydrates: 41gProtein: 21gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 48mgSodium: 648mgPotassium: 550mgFiber: 3gSugar: 5gVitamin A: 557IUVitamin C: 12mgCalcium: 133mgIron: 3mg
Keyword Greek lamb wraps, leftover lamb recipe, leftover lamb wraps

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