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Turkish Lamb Wrap with ground lamb, sumac, mint, cucumbers, tomatoes and yogurt.

Turkish Lamb Wrap

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: wraps, sandwiches
  • Method: stovetop
  • Cuisine: Turkish


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.


Units Scale

Lamb filling: 

  • 1 lb ground lamb
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds (or ground)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sumac
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili flakes or urfa biber
  • 1 tablespoon tomato paste
  • 1 tablespoon water
  • 1/4 cup chopped mint (or sub parsley)

Turkish Wraps

  • 4 large tortillas, wraps or thin pita bread
  • 1 cup labneh , plain greek yogurt or Tzatziki
  • 1 cup diced tomatoes (or sliced radishes)
  • 1 cup diced cucumber
  • 1/2 cup very thinly sliced onion
  • 1/2 cup chopped parsley (or sub mint and scallions)
  • 12 cups greens ( arugula, spinach, watercress)


  1. Make the lamb filling: Heat a large cast-iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), 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 it’s moisture and fat, and begins to brown, about 5-7 more minutes. Drain the fat. 
  2. Add the cumin seeds, sumac, cinnamon, optional chili flakes and saute 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.  
  3. Taste, and adjust salt, spices and heat level to your liking.
  4. Assemble the wraps:  Lather 4 large wraps ( fee 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. 


Lamb filling can be made ahead, refrigerated, and reheated. 

For even more flavor, double the spices. 

If you are sensitive to red onion, soak in cold, salted water for 15 minutes while you make the wrap. Drain.


  • Serving Size: one wrap
  • Calories: 595
  • Sugar: 8.7 g
  • Sodium: 1289.1 mg
  • Fat: 33.7 g
  • Saturated Fat: 13.7 g
  • Carbohydrates: 41.6 g
  • Fiber: 2.6 g
  • Protein: 32 g
  • Cholesterol: 92.2 mg