Lamb Souvlaki Wrap
A toasted Greek-style wrap built from leftover slow-roasted lamb. Loaded with tzatziki, fresh tomato and feta, spinach, and kalamata olives
Serves
1
Prep time
5
Cooking time
3
Looking for more Greek-inspired meals? Try my Chicken Gyros (Souvlaki), my Crispy Lamb Pitas with Tahini Yoghurt Sauce, or my Classic Greek Salad to round out the meal.
Helpful Tips
Storage
- Best eaten immediately straight from the press
- If making multiple wraps, keep assembled wraps covered and press to order.
- Leftover slow-roasted lamb keeps in the fridge for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before using.
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Substitutions
- No Lebanese bread? A large flour tortilla (25–30cm) works well with the same folding technique.
- No fetta? Swap for crumbled goat’s cheese or sliced haloumi.
Serving Suggestions
This wrap is a meal on its own. If you want to stretch it into a bigger spread, serve alongside a Classic Greek Salad and a handful of oven-baked chips.
Helpful Tips
Storage
- Best eaten immediately straight from the press
- If making multiple wraps, keep assembled wraps covered and press to order.
- Leftover slow-roasted lamb keeps in the fridge for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before using.
Substitutions
- No Lebanese bread? A large flour tortilla (25–30cm) works well with the same folding technique.
- No fetta? Swap for crumbled goat’s cheese or sliced haloumi.
Serving Suggestions
This wrap is a meal on its own. If you want to stretch it into a bigger spread, serve alongside a Classic Greek Salad and a handful of oven-baked chips.
Ingredients
- 1 large Lebanese flatbread (approx. 30cm round)
- 2–3 tbsp tzatziki (store-bought or homemade)
- 80–100g slow-roasted lamb leg, warmed and thinly sliced
- 2–3 slices fresh tomato, patted dry
- 20g fetta cheese, crumbled
- ¼ small red onion, thinly sliced
- 1 small handful baby spinach leaves
- 4–5 pitted kalamata olives
- 1 tsp olive oil
Nutritional Information
(
per serving, based on
1
)
Nutrient
Amount
Calories
580
kcal
Protein
42
g
Carbohydrates
38
g
Fat
26
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Warm the leftover lamb in a dry pan over medium heat for 1–2 minutes, or in the microwave for 30 seconds, until heated through. Slice thinly if it isn’t already.
- Lay the Lebanese flatbread flat on a chopping board. Use a knife to cut a single slit from the centre point straight down to the bottom edge — this divides the bread into 4 equal quadrants without cutting all the way through.
- Spread 2–3 tbsp of tzatziki generously over the entire surface of the bread, right to the edges.
- Working with one quadrant at a time: place the thinly sliced red onion in the bottom-left quadrant; lay the tomato slices in the bottom-right quadrant and crumble feta on top; add the warmed lamb slices to the top-right quadrant; and finish with the spinach leaves and 4–5 kalamata olives in the top-left quadrant.
- To fold: starting with the bottom-left quadrant, fold it up over the top-left. Then fold that across to cover the top-right. Finally, fold the whole thing down over the bottom-right quadrant. You should have a neat, layered triangular parcel.
- Drizzle olive oil over the outside of the folded wrap.
- Heat a sandwich press over medium heat. Place the wrap fold-side down and press firmly. Cook for 2–3 minutes until the outside is golden and the fillings are warmed through. If using a heavy-based pan, press down firmly with a spatula and flip halfway through.
- Slice in half and serve immediately.
Ingredients
- 1 large Lebanese flatbread (approx. 30cm round)
- 2–3 tbsp tzatziki (store-bought or homemade)
- 80–100g slow-roasted lamb leg, warmed and thinly sliced
- 2–3 slices fresh tomato, patted dry
- 20g fetta cheese, crumbled
- ¼ small red onion, thinly sliced
- 1 small handful baby spinach leaves
- 4–5 pitted kalamata olives
- 1 tsp olive oil
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
580
kcal
Protein
42
g
Carbohydrates
38
g
Fat
26
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Warm the leftover lamb in a dry pan over medium heat for 1–2 minutes, or in the microwave for 30 seconds, until heated through. Slice thinly if it isn’t already.
- Lay the Lebanese flatbread flat on a chopping board. Use a knife to cut a single slit from the centre point straight down to the bottom edge — this divides the bread into 4 equal quadrants without cutting all the way through.
- Spread 2–3 tbsp of tzatziki generously over the entire surface of the bread, right to the edges.
- Working with one quadrant at a time: place the thinly sliced red onion in the bottom-left quadrant; lay the tomato slices in the bottom-right quadrant and crumble feta on top; add the warmed lamb slices to the top-right quadrant; and finish with the spinach leaves and 4–5 kalamata olives in the top-left quadrant.
- To fold: starting with the bottom-left quadrant, fold it up over the top-left. Then fold that across to cover the top-right. Finally, fold the whole thing down over the bottom-right quadrant. You should have a neat, layered triangular parcel.
- Drizzle olive oil over the outside of the folded wrap.
- Heat a sandwich press over medium heat. Place the wrap fold-side down and press firmly. Cook for 2–3 minutes until the outside is golden and the fillings are warmed through. If using a heavy-based pan, press down firmly with a spatula and flip halfway through.
- Slice in half and serve immediately.
Watch How to Make It
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30 minutes or less
Dinner
Lunch
Lamb
Mediterranean