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Turkish Lamb Wraps

Turkish Lamb Wraps

Fast and flavorful, Turkish Lamb Wraps -a simple weeknight dinner made with savory ground lamb infused with Turkish spices that can be made in under 30 minutes!

Here’s a simple recipe for all the lamb-lovers out there- Turkish Lamb Wraps! Made with savory ground lamb generously seasoned with Turkish spices and fresh mint, a slathering of labneh (or yogurt) topped with crunchy cucumbers, and end-of-summer tomatoes – this weeknight dinner is fast and easy, with bold flavors.

This week I’m partnering with American Lamb  to create a quick and easy recipe for all the working parents out there. This time of year can often be hectic and here’s a flavorful wholesome dinner that can be on the table in under 30 minutes.

Ground lamb is not only full of flavor, it’s time-saving in the kitchen because it cooks up so quickly. I always like to have a package on hand in the freezer, using it like I would ground beef or ground turkey.

When buying ground lamb, look for local, American lamb which is sustainably raised and has traveled much shorter distances to get here, compared to imported lamb. To me, this means it is fresher.

Also, check your local farmers market- always the best option!

Nutrition-wise, lamb is an excellent source of protein, zinc, selenium, riboflavin, niacin, vitamin B12, and vitamin B6 – all linked to supporting the immune system.

Here we’re using one pound, which will make 4 Turkish wraps.

Sear the ground lamb and onion in a cast inro skillet, breaking it apart with a metal spatula. Add the garlic and the flavorful spices- sumac, cumin seeds, cinnamon and fresh mint.

This part will take about 15 minutes. While the lamb is searing, prep the wrap ingredients. Next add a little tomato paste and a splash of water, stirring well to combine.

Heat a large tortilla over a gas flame directly on the stovetop, or warm in a microwave.

Lather with labneh (or use greek yogurt or even something like hummus), and top with the seasoned lamb.

Then layer with the cucumbers, tomatoes, herbs and peppery watercress (or arugula or spinach).

The fresh mint really makes this, so don’t leave this out.

If you like heat, sprinkle with chili flakes- Urfa Biber is especially nice here- Turkish chili flakes.

Roll up the Turkish Lamb Wraps and cut in half. You could also stuff this in pita bread if you prefer.

So easy, so delicious!

A simple, easy and fast meal perfect for busy weeknights.

More Ground Lamb Recipes:

  • Lamb Meatballs with Indian Curry Sauce
  • Pastitsio | Baked Greek Pasta with Lamb
  • Grilled Lamb Kofta Wraps
  • Grilled Lamb Burger with Harissa Aioli
  • Grilled Lamb Kebabs with Herb Salad and Yogurt Sauce
  • Thai Larb Salad
  • Turkish Cabbage Rolls

Give these tasty Turkish Lamb Wraps a try this week and let us know what you think in the comments below.





Fast and flavorful, Turkish Lamb Wraps are made with savory ground lamb seasoned with flavorful Turkish spices, wrapped up in a tortilla with labneh, cucumbers, tomatoes, mint, parsley and peppery watercress. A simple weeknight dinner that can be made in under 30 minutes.

Lamb filling:

  • 1 lb ground lamb
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds (or ground)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sumac
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili flakes or urfa biber
  • 1 tablespoon tomato paste
  • 1 tablespoon water
  • 1/4 cup chopped mint (or sub parsley)

Turkish Wraps

  • 4 large tortillas, wraps or thin pita bread
  • 1 cup labneh , plain greek yogurt or Tzatziki
  • 1 cup diced tomatoes (or sliced radishes)
  • 1 cup diced cucumber
  • 1/2 cup very thinly sliced onion
  • 1/2 cup chopped parsley (or sub mint and scallions)
  • 12 cups greens ( arugula, spinach, watercress)

Prevent your screen from going dark

  1. Make the lamb filling: Heat a large cast-iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. Add the garlic and salt and continue browning until the lamb releases all it’s moisture and fat, and begins to brown, about 5-7 more minutes. Drain the fat.
  2. Add the cumin seeds, sumac, cinnamon, optional chili flakes and saute 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.
  3. Taste, and adjust salt, spices and heat level to your liking.
  4. Assemble the wraps: Lather 4 large wraps ( fee free to warm them first) with labneh, divide and top with the lamb filling, add the tomatoes and, cucumbers, (sprinkle them with a pinch of salt), red onion, parsley, mint and peppery greens. Roll them up and cut them in half.


Lamb filling can be made ahead, refrigerated, and reheated.

For even more flavor, double the spices.

If you are sensitive to red onion, soak in cold, salted water for 15 minutes while you make the wrap. Drain.


  • Serving Size: one wrap
  • Calories: 595
  • Sugar: 8.7 g
  • Sodium: 1289.1 mg
  • Fat: 33.7 g
  • Saturated Fat: 13.7 g
  • Carbohydrates: 41.6 g
  • Fiber: 2.6 g
  • Protein: 32 g
  • Cholesterol: 92.2 mg

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