Turkish Lamb Wrap Recipe
Fast and flavorful, Turkish Lamb Wraps are made with savory ground lamb seasoned with flavorful Turkish spices, wrapped up in a tortilla with labneh, cucumbers, tomatoes, mint, parsley and peppery watercress. A simple weeknight dinner that can be made in under 30 minutes.
How to Make the Best Turkish Lamb Wrap
These Turkish Lamb Wraps bring together all the bold, aromatic flavors of Middle Eastern cuisine in an easy weeknight package. The ground lamb is seasoned with a warm blend of cumin, coriander, sumac, and cinnamon—spices that transform simple ingredients into something truly special. The tangy labneh provides a cool, creamy contrast to the savory meat, while fresh vegetables add crunch and brightness.
What makes this recipe so appealing is its versatility and speed. From start to finish, you can have dinner on the table in under 30 minutes. The lamb filling is incredibly flavorful on its own, but the real magic happens when you layer it with the creamy labneh, crisp cucumbers, juicy tomatoes, and peppery greens. Each bite offers a perfect balance of textures and tastes.
Don’t be intimidated by the spice list—most of these are pantry staples that come together quickly. The sumac adds a subtle lemony tang that’s characteristic of Turkish cooking, but if you can’t find it, a squeeze of fresh lemon juice works as a substitute. These wraps are perfect for meal prep too; just keep the components separate and assemble when ready to eat.
Turkish Lamb Wrap
Fast and flavorful, Turkish Lamb Wraps are made with savory ground lamb seasoned with flavorful Turkish spices, wrapped up in a tortilla with labneh, cucumbers, tomatoes, mint, parsley and peppery watercress. A simple weeknight dinner that can be made in under 30 minutes.
Ingredients
Spiced Lamb
For Serving
Instructions
Cook the Lamb
- Heat a large cast-iron skillet over medium heat. Add lamb and onion. Using a metal spatula, break lamb apart into little bits, and cook for 5 minutes until lightly browned.
- Add the garlic and salt and continue browning until the lamb releases all its moisture and fat, and begins to brown, about 5-7 more minutes. Drain the fat.
- Add the cumin seeds, sumac, cinnamon, optional chili flakes and sauté 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.
- Taste, and adjust salt, spices and heat level to your liking.
Assemble the Wraps
- Lather 4 large wraps (feel free to warm them first) with labneh.
- Divide and top with the lamb filling, add the tomatoes and cucumbers (sprinkle them with a pinch of salt), red onion, parsley, mint and peppery greens.
- Roll them up and cut them in half. Serve immediately.
Notes
- For extra flavor, toast the cumin seeds briefly in the dry pan before adding them to the lamb.
- Labneh can be found at Middle Eastern grocery stores, or you can substitute thick Greek yogurt.
- These wraps are also delicious served open-faced on flatbread.
