Seasoned Ground Lamb Wrap

Name: Seasoned Ground Lamb Wrap
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) ground lamb; 1 medium (150 g) yellow onion, finely diced; 2 medium (300 g) ripe tomatoes, diced; 3 cloves (15 g) garlic cloves, minced; 1 tsp (3 g) ground cumin; ½ tsp (1½ g) ground coriander; ½ tsp (1½ g) sweet paprika; ¼ tsp (½ g) cayenne pepper (optional); to taste kosher salt and black pepper; 1 tbsp (15 ml) extra-virgin olive oil; 4 each large flour tortillas; ¾ cup (180 g) plain Greek yogurt; ½ cup (20 g) fresh flat-leaf parsley, finely chopped; 1 each (100 g) lemon, cut into wedges

From the MyKitchenBank Kitchen

Warm flour tortillas filled with spiced ground lamb cooked with onions and tomatoes, topped with cool yogurt, fresh parsley, and a squeeze of lemon. A quick, satisfying Middle Eastern–inspired wrap that comes together in under 30 minutes.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 wraps

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Steps

Before you start

Gather all ingredients and prep vegetables before you start cooking
Have flour tortillas or pita bread at room temperature so they wrap easily
Toast the spices lightly in a dry pan if you have time—it awakens their flavor

1
Mix the spices
- In a small bowl, combine ground cumin, coriander, paprika, cayenne (if using), and 1/4 teaspoon each of salt and pepper.
- Stir well so the spices are evenly distributed.
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Tip: Mixing spices in advance ensures even flavor throughout the lamb without hot spots.
2
Cook the lamb
- Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat until shimmering, about 1 minute.
- Add the ground lamb, breaking it into small pieces with a spoon as it cooks.
- Cook for 4–5 minutes, stirring frequently, until no pink remains and the lamb reaches an internal temperature of 160°F (71°C).
- Drain off excess fat if needed.
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Ready when: No pink visible in the lamb, it has a light golden-brown color, and an instant-read thermometer inserted into the thickest part reads 160°F (71°C)
Tip: Break the lamb into very small pieces as it cooks so it cooks evenly and absorbs the spices better.
3
Add aromatics and spices
- Stir in the minced garlic and finely diced onion.
- Cook for 2–3 minutes over medium heat, stirring often, until the onion softens and becomes translucent and the garlic is fragrant.
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Ready when: Onion is soft and translucent; garlic smells fragrant
Tip: Watch the heat—medium prevents the garlic from burning and turning bitter.
4
Season and add tomatoes
- Add the spice mixture to the lamb and stir constantly for 30 seconds to coat everything evenly.
- Then add the diced tomatoes and stir to combine.
- Cook for 3–4 minutes over medium heat, stirring occasionally, until the tomatoes soften slightly and release their liquid.
- The mixture should look moist but not soupy.
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Ready when: Tomatoes are softened and have released some liquid; the filling looks rich and cohesive
Tip: Stir the spices into the meat immediately to bloom their flavor and avoid lumps.
5
Taste and adjust
- Let the filling cool for 1 minute, then taste it.
- Add more salt and pepper if needed.
- The filling should be well-seasoned and flavorful.
- If it seems too dry, you can add 2–3 tablespoons of water.
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Tip: Taste once it cools slightly so you don't burn your mouth, and you can judge seasoning better.
6
Warm the tortillas
- While the filling cooks, warm the flour tortillas over a gas flame or in a dry skillet for 10–15 seconds per side until they're pliable and warm.
- Stack them on a clean kitchen towel to keep them soft.
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Ready when: Tortillas are warm and just beginning to show light spots
Tip: Warm tortillas tear less easily when filled and provide better texture than cold ones.
7
Assemble the wraps
- Lay a warm tortilla on a flat surface.
- Spoon about 1/3 cup of the lamb filling down the center of the tortilla, leaving a 2-inch border on each side.
- Top with 3 tablespoons of yogurt, a generous pinch of fresh chopped parsley, and a squeeze of lemon juice.
- Fold the sides in first, then roll from the bottom up, keeping it snug but not overstuffed.
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Ready when: Wrap is sealed and holds together
Tip: Don't overfill—use about 1/3 cup filling per wrap so it doesn't fall apart when you bite into it.
8
Serve
- Place wrapped wraps seam-side down on a serving platter.
- Serve immediately with lemon wedges on the side for an extra squeeze if desired.
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Tip: Serve right away while the tortillas are still warm and soft for the best texture.

Good to know

Tips

If the lamb filling seems dry after cooking, stir in 2–3 tablespoons of water or beef broth to keep it moist but not soupy.
For extra freshness, add thin slices of cucumber, tomato, or pickled onions inside the wrap along with the yogurt.
Ground lamb can vary in fat content; if there's a lot of rendered fat after cooking, drain most of it to avoid an overly rich filling.
Toast the cumin and coriander seeds in a dry pan for 30 seconds before grinding them yourself for the most aromatic result, though ground spices work fine.

Storage & reheating

Store any leftover lamb filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat before assembling wraps. Store yogurt and parsley separately. Tortillas are best used fresh; wrap cooled extras in foil and refrigerate for up to 2 days, then warm before serving. This recipe does not freeze well because the yogurt and fresh herbs lose quality.

Substitutions

ground lamb → ground beef or ground turkey. Use the same weight. Ground beef will give a richer flavor; turkey will be leaner. Both work equally well with these spices.
large flour tortillas → pita bread or naan. Pita makes for easier pocket wraps; naan will be thicker and heartier. Both are traditional Middle Eastern options.
plain Greek yogurt → sour cream or labne. Sour cream is slightly tangier; labne is thicker and more traditional. Use the same volume.
fresh flat-leaf parsley → fresh mint or cilantro. Mint adds a cooling note; cilantro brings a different brightness. Use the same amount.