Serves: 4
Prep time: 20 mins
Cook time: 30 mins
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
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.