Mediterranean Lamb & Arugula Wraps
Flavorful spiced ground lamb cooked on the stovetop, served in warm pita bread with fresh arugula and a creamy, tangy lemon-mint Greek yogurt sauce. A quick and easy Mediterranean delight!
Ingredients
- 1 clove, minced garlic
Substitute: 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp cumin
Substitute: Coriander
- 1/2 tsp paprika
Substitute: Smoked paprika for deeper flavor
- 1/4 tsp dried oregano
Substitute: Dried thyme
- 1/2 tsp salt
- 10 oz ground lamb
Substitute: Ground beef or turkey
- 1/2 cup plain greek yogurt
Substitute: Sour cream or a tahini-based sauce
- 1 tbsp lemon juice
Substitute: White wine vinegar (use 1/2 tbsp)
- 1 tbsp olive oil
Substitute: Vegetable oil
- 1/4 cup, finely diced red onion
Substitute: Yellow onion or shallot
- 2 small pita bread
Substitute: Large lettuce leaves or warm tortillas
- 2 cups arugula
Substitute: Spinach or mixed greens
- 1 tbsp, chopped fresh mint optional
Substitute: 1/4 tsp dried mint
Equipment Needed
- • Large skillet
- • Chef's knife
- • Cutting board
- • Small mixing bowl
- • Measuring spoons
- • Measuring cups
- • Spatula
Nutrition (per serving)
Calories
520
Protein
38g
Carbs
45g
Fat
22g
Instructions
- 1
Prepare your ingredients: On a cutting board, use your chef's knife to finely dice (cut into very small cubes) the red onion and mince (chop very finely) the garlic. In a small mixing bowl, combine the Greek yogurt, lemon juice, and chopped fresh mint (if using). Stir well and set aside. This is your yogurt sauce.
⏱️ 5 minutes
Technique: mise en place
- 2
Cook the lamb: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced red onion and sauté (cook quickly in a little fat while stirring) for 2-3 minutes until it softens slightly.
⏱️ 3 minutes
Technique: sautéing
- 3
Brown the lamb: Add the ground lamb to the skillet with the onions. Using your spatula, break up the lamb into small pieces. Cook for 5-7 minutes, stirring occasionally, until the lamb is browned all over and no pink remains.
⏱️ 7 minutes
Technique: browning
- 4
Season the lamb: Drain any excess fat from the skillet, if desired. Add the minced garlic, cumin, paprika, dried oregano, salt, and black pepper to the lamb. Sauté for another 1 minute, stirring constantly, until the spices are fragrant (you can smell their aroma).
⏱️ 1 minute
Technique: sautéing
- 5
Warm the pita bread: While the lamb is cooking, you can lightly warm the pita bread. You can do this in a dry skillet over medium heat for 30-60 seconds per side, or in a toaster oven. Be careful not to make it crispy, just warm and pliable (bendy).
⏱️ 1 minute
Technique: warming
- 6
Assemble the wraps: Lay out the warm pita bread. Divide the cooked lamb mixture evenly between the pitas. Top generously with fresh arugula and a dollop (a small scoop) of the prepared lemon-mint Greek yogurt sauce. Fold or roll up the pita to create your wraps.
⏱️ 3 minutes
Technique: assembling
💡 Chef's Tips
For an extra layer of flavor, you can toast the pita bread for a slightly crispy texture. Adding a squeeze of fresh lemon juice over the finished lamb before serving brightens all the flavors.
⚠️ Common Mistakes to Avoid
- • Don't overcrowd the skillet when browning the lamb; cook in batches if necessary to ensure it browns instead of steams.
- • Overcooking the lamb can make it dry and tough; cook just until no pink remains.
- • Adding the arugula too early will make it wilt and lose its peppery crispness.
Why Easy?
✓ What makes it easier:
- • Uses basic stovetop cooking techniques like sautéing and browning.
- • Ingredients are common and require minimal special preparation.
- • Assembly is straightforward and doesn't require precise timing.
