Lamb Lettuce Wraps


The Boston lettuce leaves offer a light, fresh alternative to whole wheat flatbread or pita.


  • 2 tsp. canola oil
  • 1 c. onion, finely chopped
  • 2 tsp. garlic fresh and minced
  • 1 tsp. cinnamon, grounded
  • ¾ tsp. sea salt
  • ¼ tsp. black pepper, grounded
  • 6 oz. lean lamb sliced thin
  • ½ c. parsley, freshly chopped
  • ½ c. tomato, sliced
  • ½ c. cucumber, medium size chops
  • ¼ c. non-flavored fat-free yogurt
  • ¼ c. hummus
  • ¼ c. red pepper
  • 8 Boston lettuce leaves
  • 2 Tbsp. mint leaves
  • 1 Tbsp. pine nuts, toasted


  1. Heat a large pan over medium- high heat. Add oil to pan, spread to cover the pan surface. Add lamb, onion, garlic, cinnamon, salt and pepper to pan; sauté for 5 minutes or until lamb is well done.
  2. Combine cucumber, parsley and tomato in a small bowl. Stir in the lamb mixture until it is well blended. Combine non-flavored yogurt and hummus in another bowl. Top each lettuce leaf with about ¼ cup lamb mixture and one tablespoon yogurt-hummus mixture. Sprinkle each wrap with pine nuts and mint leaves and serve.