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Middle-Eastern Lamb Wrap
with harissa crema / date and orange salad

Active: 35 min Total: 35 min

These simple, flavorful wraps come together fast. Use some of the greens in the wraps and the rest to make a fresh salad to serve on the side.
Smarts #1: Use pita bread (you can slice them open and serve the filling inside as pita pockets if you'd like), flatbread, or even tortillas for these wraps.
Smarts #2: If making Thursday night's meal, be sure to double the spiced lamb.

Ingredients

Servings:
4
Metric
Middle-Eastern Lamb Wrap:
  • Pita bread - 4 rounds (sub any flatbread or burrito-sized tortillas)
  • Mixed greens - 1 oz
  • Middle-Eastern Spiced Lamb (ingredients listed separately) - ~2 cups
  • Harissa crema (ingredients listed separtaely) - 1/2 cup
Harissa Crema:
  • Yogurt, plain or Greek - 1/3 cup
  • Harissa - 2 tsp to 2 Tbsp
  • Lemon juice - 1 Tbsp
Middle-Eastern Spiced Lamb:
  • Paprika, smoked - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Cinnamon - 1/4 tsp
  • Mint - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Lamb, ground - 1 lb (sub any ground meat)
  • Soy sauce, low-sodium - 2 tsp
Date and Orange Salad:
  • Vinegar, red wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Paprika, smoked - 1/4 tsp
  • Oil, olive - 2 1/2 Tbsp
  • Oranges - 1, segments
  • Dates - 8, sliced
  • Mixed greens - 4 oz
  • Almonds, sliced or slivered - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make spice mix - (Double if making Thursday’s meal.) Combine smoked paprika (portion for lamb), cumin, coriander, salt, black pepper, and cinnamon. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together vinegar, mustard, honey, and smoked paprika (portion for salad). Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Make crema - Combine yogurt, harissa, and lemon juice. (Can be done up to 5 days ahead)
  4. Oranges / Dates / Mint - Prep as directed.

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Make

  1. Heat a large skillet or wok with cooking oil over medium heat. (Note: Be sure to cook lamb for Thursday at the same time if making that night’s meal.) Add lamb and cook, breaking it apart, until nearly cooked through. Add spice mix and continue cooking until lamb is browned and fully cooked, 8 to 10 minutes total.
  2. Drain excess oil off lamb.
  3. Return lamb to heat and stir in soy sauce and mint. Cook for 1 minute more.
  4. Toss greens (portion for salad), oranges, and dates with vinaigrette until dressed to your liking. Top with almonds.
  5. Warm pita bread according to package directions.
  6. Assemble wraps with greens (portion for wrap), lamb (reserve half if doubled), and crema. Enjoy with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (39)
Gluten-free (1)
Paleo (2)
Vegetarian (19)

32 reviews

Instead of making this as a lettuce wrap as the paleo recipe calls for, I did this as a middle-eastern taco salad instead and it was awesome! My harissa wasn’t too spicy and I ended up eating the leftover crema with a spoon...

By: Elizabeth
Posted: Oct 17, 2020
Diet: Paleo
0 Helpful

Could not find harissa anywhere. Subbed gochujang. Needed some veggies.

By: Samantha
Posted: Oct 14, 2020
Diet: Original
0 Helpful

Will add more veggies next time (cucumber, tomato) but really easy, tasty and even the kids ate it.

By: Heather
Posted: Oct 14, 2020
Diet: Original
0 Helpful

We liked it a lot and it was easy to make. You just need to watch the Harissa. I used the minimum recommended 2 teaspoons and I didn't think it was all that hot, but my wife and son thought it was plenty hot.

By: Tawn
Posted: Oct 14, 2020
Diet: Original
0 Helpful

Served lentils on salad instead of in a wrap. Delicious salad!!

By: Markell
Posted: Oct 11, 2020
Diet: Vegetarian
0 Helpful

Nice wrap, easy, tasty

By: Jennifer
Posted: Oct 09, 2020
Diet: Vegetarian
0 Helpful