Mediterranean Lamb Wraps

Prep: 7 minutes; Cook: 6 minutes. Instead of flour tortillas, you can also use a Mediterranean-style flat bread (such as Toufayan).

Yield: 4 servings

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

Preparation

Combine first 6 ingredients in a small bowl; stir well. Cover and chill.

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.

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.

Nutritional Information

Calories:

397 (33% from fat)

Fat:

14.8g (sat 6.8g,mono 4.1g,poly 1.1g)

Protein:

32g

Carbohydrate:

33.4g

Fiber:

1.5g

Cholesterol:

99mg

Iron:

3.9mg

Sodium:

507mg

Calcium:

235mg