Photo of Lamb wraps by WW

Lamb wraps

Points® value
Total Time
1 hr 50 min
20 min
30 min
Lunch in a sun-drenched taverna? Yes please! The Mediterranean flavours of this dish will transport you there


Lamb Leg Steak, Lean, Boneless, raw

600 g


1 individual, extra large, coarsely grated

0% fat natural Greek yogurt

95 g

Dill, Fresh

1 tablespoon(s), chopped


1 clove(s), crushed


4 leaf/leaves, small, shredded


2 large, sliced


1 individual, small, trimmed and peeled

WW White Wraps

4 individual

Olive Oil

1 tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)

Oregano, fresh

2 teaspoon(s), chopped


1 clove(s)


  1. To make the marinade, put the olive oil, lemon juice, oregano and crushed garlic in a screw-top jar and shake well to combine.
  2. Pour the marinade into a shallow dish, large enough to hold the lamb steaks in a single layer. Add lamb steaks and turn to coat. Cover with cling film and chill for 1-8 hours, turning occasionally. Remove from fridge 15 minutes before cooking.
  3. Heat a large frying pan over a medium-high heat. Cook the steaks, in batches, for 3 minutes on each side for medium, or until cooked to your liking. Put on a warm plate, cover loosely with kitchen foil and set aside to rest for 5 minutes before thinly slicing.
  4. Meanwhile, using your hands, squeeze as much liquid as you can from the grated cucumber. Combine the cucumber with the yogurt, dill and garlic in a bowl, then season with salt.
  5. Spread one side of each wrap with the yogurt mixture. Top with a quarter of the lettuce, tomato, beetroot and lamb and another dollop of yogurt mixture. Roll up to enclose filling and repeat with the remaining wraps.


Fill these wraps with any salad veggies you like - cucumber, lamb's lettuce and grated carrot all work well