Greek Wrap with Fire Roasted Lamb


PRODUCTS USED IN RECIPE

10" Pressed
Greek Wrap with Fire Roasted Lamb

Original Recipe Serves 12

Prep Time 20 min
Cooking Time 15 min

INGREDIENTS

12 each  10" Heat Pressed Flour Tortillas (10420)  
6 lbs.  Lamb Chops 
24 oz. Citrus Marinade , see related recipe   
3 2/3 oz.  Arugula  
18 oz.  Tomatoes , diced 
3 2/3 oz. Red Onion , sliced 
12 oz.  Cucumbers , sliced into half-moons 
12 oz. Lemon-Garlic Aioli , see related recipe   

DIRECTIONS

1.) In a sealed, plastic storage bag, marinate lamb overnight.

2.) On a hot grill, over medium heat, cook the lamb to medium-rare and allow to rest for 10 minutes before thinly slicing.

3.) To assemble one wrap, on each tortilla, layer 4 oz. of sliced lamb, 1-1/2 oz. diced tomatoes, 1 oz. cucumber, 1/3 oz. onions, and 1/3 oz. arugula. Top with 1 oz. lemon-garlic aioli. Fold in one end of the tortilla, and roll into a wrap. Serve immediately.

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