Mediterranean Lamb Wraps

Ingredients

• ¾ lb. Ground lamb

• ⅓ cup Carrot, finely grated

• 1 tsp. Salt

• ¼ tsp. Pepper

• ¾ tsp. Rosemary, dried

• ½ tsp. Thyme, dried

• 2 cloves Garlic

• 1 Egg, lightly beaten

• 2 cups Panko bread crumbs

• 4 each Mission® Large Whole Wheat Tortillas

• ¼ cup Tzatziki sauce, prepared

• ½ Cucumber, peeled, cut into half moons

• 4 Tomato slices, cut into half moons

• 4 Lettuce leaves

• 4 tsp. Mint, fresh, chopped

• 1 Avocado from Mexico, cut into ½” slices

Instructions

• Preheat oven to 425°F.

• In a mixing bowl, combine lamb, carrot, salt, pepper, rosemary, thyme, garlic, and ½ of the beaten egg. Discard the remaining egg and mix the ingredients to combine. Roll the meat into 16 balls, about 1 oz. each (just smaller than ping pong balls), using a cookie dough scoop to help portion.

• Roll each meatball in panko bread crumbs and place on a rimmed baking sheet. Discard remaining breadcrumbs. Bake for 20-25 minutes, or until an instant-read thermometer reads 165°F.

• To serve: for each wrap, spread 1 tbsp. tzatziki sauce on a tortilla and top with 4 meatballs, about 6 slices of cucumber, 2 slices of tomato, 1 lettuce leaf, 1 tsp. chopped mint, and two slices of avocado. Fold in one end of the tortilla and roll to create a wrap.

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