Best 3 Grilled Lamb Greek Salad Wrap Recipes

**Grilled Lamb Greek Salad Wrap: A Flavorful Fusion of Mediterranean Delights**

Prepare to embark on a culinary journey to the sun-kissed shores of the Mediterranean with our grilled lamb Greek salad wrap. This delectable dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds and transport you to the heart of Greece.

Our recipe features tender and juicy grilled lamb, marinated in a blend of aromatic herbs and spices. The lamb is complemented by a crisp and refreshing Greek salad, made with crunchy cucumbers, juicy tomatoes, crisp red onions, and tangy feta cheese. All these ingredients are wrapped in a soft and fluffy tortilla, creating a portable and satisfying meal that's perfect for lunch, dinner, or even a picnic.

In addition to the grilled lamb Greek salad wrap, this article also includes recipes for a homemade tzatziki sauce, a tangy and creamy sauce made from yogurt, cucumbers, garlic, and herbs, and a vibrant lemon-oregano dressing that adds a refreshing touch to the wrap.

So gather your ingredients, fire up the grill, and let's create a taste of Greece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK LAMB WITH YOGURT MINT SAUCE

Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE

Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce image

Categories Sandwich Lamb Olive Tomato Broil Quick & Easy Yogurt Lunch Mint Cucumber Lettuce Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

For tsatsiki sauce
1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
For lamb sandwiches
4 (6-inch) pita pockets, halved crosswise
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
For Greek salad
1/2 lb romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil

Steps:

Make tsatsiki sauce:
Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
Make lamb sandwiches:
Preheat broiler.
Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

GREEK LAMB WRAPS

Greek Lamb Wraps image

This is a tasty, easy sandwich. The recipe is from Cooking Light Superfast Suppers. Posted for ZWT 2008.

Provided by Reddyrat

Categories Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup unpeeled cubed cucumber
1/2 cup reduced-fat sour cream
2 teaspoons red wine vinegar
1/3 cup crumbled feta cheese
1/4 teaspoon fresh ground black pepper
1/8 teaspoon dried mint flakes
1 lb lean boneless leg of lamb, cub into 1/4 inch slices
1 onion, cut into quarters and thinly sliced
1 teaspoon all purpose Greek seasoning
4 (8 inch) flour tortillas
1 large tomatoes, thinly sliced
1 cup packed baby spinach leaves

Steps:

Combine first 6 ingredients in a small bowl. Stir well. Cover and chill.
Coat a large nonstick skillet with cooking spray or a little olive oil. Add lamb and onion. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until lamb is done. Remove from heat. Stir in Greek seasoning.
Divide lamb mixture evenly among 4 tortilla. Topp with cucumber sauce, tomato, and spinach. Roll up tortillas.

Nutrition Facts : Calories 431.5, Fat 17.2, SaturatedFat 7.8, Cholesterol 94.3, Sodium 608.3, Carbohydrate 36.6, Fiber 3.1, Sugar 4.5, Protein 31.6

Tips:

To save time, use pre-cooked lamb or leftover lamb from a previous meal.
If you don't have a grill, you can cook the lamb in a grill pan over medium heat.
To make the Greek salad dressing, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
To assemble the wrap, place a tortilla on a flat surface and spread with hummus.
Top with lettuce, tomato, cucumber, onion, and grilled lamb.
Drizzle with Greek salad dressing and roll up tightly.
Serve immediately or wrap in plastic wrap and refrigerate for later.

Conclusion:

This grilled lamb Greek salad wrap is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, vegetables, and healthy fats, and it is also easy to make. The next time you are looking for a quick and easy meal, give this recipe a try.