Ingredients
- 12 each 10" Heat Pressed Flour Tortilla (10420)
- 6 lbs. Lamb Chops
- 24 oz. Citrus Marinade
- 3 2/3 oz. Arugula
- 18 oz. Tomatoes, diced
- 3 2/3 oz. Red Onion, sliced
- 12 oz. Cucumber, sliced into half-moons
- 12 oz. Lemon-Garlic Aioli see related recipe
Directions
- In a sealed, plastic storage bag, marinate lamb overnight.
- On a hot grill, over medium heat, cook the lamb to medium-rare and allow to rest for 10 minutes before thinly slicing.
- 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.
Ingredients- 1 1/2 cup Mayonnaise
- 3 each Garlic Cloves
- 2 oz. Lemon Juice
- 1 tsp. Lemon Zest
- 1 Tbsp. Dijon Mustard
- Salt And Pepper To Taste
Directions
- Combine all ingredients in a food processor and blend until well combined. Reserve refrigerated.
