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Greek Wrap with Fire Roasted Lamb


10" Pressed
Greek Wrap with Fire Roasted Lamb

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Original Recipe Serves 12
Prep Time 20 min
Cooking Time 15 min


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   


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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