Solo: Lamb & Tzatziki Wraps

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Solo: Lamb & Tzatziki Wraps

Lamb mince cooked with a blend of za'atar, cinnamon and allspice. Served with tzatziki and a fresh tomato and red cabbage salad in a warm wrap.

Ingredients to serve 1

  • 1 x wrap
  • 150g x lamb mince
  • 1 tsp x za’atar & allspice mix
  • 50ml x yoghurt
  • ½ x lemon
  • . x cucumber
  • ¼ x dill – chop finely
  • 3g x mint – chop finely
  • 3g x garlic – crush, peel and chop finely
  • ¼ x fresh chilli – slice finely (optional)
  • ¼ x red onion – peel and slice finely
  • ½ x tomato – dice (1cm)
  • ⅛ x red cabbage – slice finely
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x butter (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of the grater, grate the skin of the lemon to create zest. Juice the lemon and set aside.

Step 3

Tzatiki: Grate the cucumber and using your hands, squeeze out as much liquid as possible. Mix the cucumber with the yoghurt, garlic, dill, mint and HALF the lemon juice and HALF the lemon zest. Season to taste.

Step 4

For the salad mix: red onion, red cabbage and tomato. Dress with a drizzle of olive oil and the rest of the lemon juice and zest. Season to taste.

Step 5

Lamb: Mix the lamb with the za’atar & allspice mix and a generous pinch of salt and pepper. Place a pan on a medium-high heat with a little butter and olive oil. When the pan is hot fry the lamb mince until browned, about 2-3 minutes. Don’t overcrowd the pan, rather cook in batches.

Step 6

Wraps: Warm the wraps in a pan on a medium-high heat for 30 seconds on each side.

Step 7

Serve: Put a spoonful of lamb mince, tzatziki and salad in the wrap and top with a little fresh chilli.