These simple Greek-style wraps and packed with juicy aromatic lamb just oozing with flavour. Add in a bit of crunchy salad and the zingy creaminess of tzatziki and you have the perfect real fast food Mediterranean style.
Greek-style lamb wraps
This weekend it will be Greek Easter, a celebration that rather leaves Christmas in the shade when it comes down to all-out festivities and happiness and proper noncommercial family gathering.
This weekend will be all about candlelight processions, roasting lamb and competing to see whose red egg wins the battle of the tapping. While I may not be there I shall celebrate in my own way and make these Greek-style lamb wraps instead.
My Greek Odessey
I was lucky enough to live and work over in the Greek Islands for almost five years back when I was in my twenties and more recently spent three amazing years living on the island of Crete. It was a wonderful time full of sunshine, retsina, fun, friends and fabulous food.
I credit Greece for introducing me to the real joys of home cooking and the love of herbs. No meal is complete without the aromatic touch of wild thyme, oregano, mint, rosemary or basil.
From the fast street food souflaki to the long slow roasting of the traditional Easter lamb, herbs play an important part in giving Greek food its abundance of flavour and hint of spice.
I’ve used lamb steaks for my wraps and also some streaky bacon to add some extra flavour.
Greek flavours – it’s all about those important flavours here; garlic, the zing of lemon and herbs. I’ve used fresh rosemary and thyme and dried oregano. Dried oregano always has a better flavour than fresh oregano in cooking.
Look out for Greek, or better still, Cretan dried oregano in bigger supermarkets like Waitrose and online. I promise you it’s well worth tracking down this amazingly flavour packed herb to enhance so many dishes.
How to make these Greek lamb wraps
Marinating all the ingredients for these lamb wraps is what gives them such an amazing depth of flavour. You just need to chuck all your ingredients into a bowl and mix thoroughly.
Cover and pop them in the fridge for an hour while you search for your Zorba the Greek CD and down a quick ouzo or two.
Then simply heat a nice heavy-based skillet on high heat and tip everything in there adding olives and baby tomatoes and cook for about 8 minutes. Just moving it about the pan as you do so.
Finish off your Greek-style lamb wraps with some gorgeously creamy tzatziki and a bit of traditional Greek salad. Check out my Tzatziki and Greek salad recipe and you’ll be good to go.
What type of wraps
Use standard corn or wheat wraps for this recipe. Or you could use pitta breads. Better still use my 2 ingredient taco recipe to make your own super tasty wraps made from only Greek yogurt and flour!
Looking for more super quick and tasty Greek recipes to try? Then check these out before you go;
Finally, if you do try this simple Greek-style lamb wraps with tzatziki recipe then don’t forget to leave a comment/star rating below. Want more Larder Love? Then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too of course.
Greek style lamb wraps with tzatziki
- 1 onion chopped
- 2 cloves garlic minced
- 1 sprig fresh rosemary
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
- 2 tbsp olive oil
- 2 tbsp lemon juice
- salt and pepper
- 4 lamb steaks cut into bite sized pieces
- 4 rashers streaky bacon
- 2 tbsp olives stones and halved
- 8 baby tomatoes halved
For finishing off
- 1 cup lettuce leaves
- 1 tbsp fresh basil
- 4 tbsp tzatziki
- 4 wraps
- Mix all the ingredients apart from the tomatoes and olives in a bowl or bag and set aside in the fridge to marinate for an hour
- Heat a heavy based skillet to high heat and tip in all the ingredients from bowl plus the olives and baby tomatoes and stir and cook for about 8 minutes till lamb is cooked through. This will depend on the thickness of the lamb steaks. Season to taste
- Lay out wraps and cover with lettuce and add the lamb mixture, fold and top with homemade tzatziki.
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