Lamb Souvlaki Wrap

A toasted Greek-style wrap built from leftover slow-roasted lamb. Loaded with tzatziki, fresh tomato and feta, spinach, and kalamata olives

Serves 1

Prep Time 5

Cook Time 3 minutes

Looking for more Greek-inspired meals? Try my Chicken Gyros (Souvlaki), my Crispy Lamb Pitas with Tahini Yoghurt Sauce, or my Classic Greek Salad to round out the meal.

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Helpful Tips

Storage

Best eaten immediately straight from the press
If making multiple wraps, keep assembled wraps covered and press to order.
Leftover slow-roasted lamb keeps in the fridge for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before using.

Substitutions

No Lebanese bread? A large flour tortilla (25–30cm) works well with the same folding technique.
No fetta? Swap for crumbled goat’s cheese or sliced haloumi.

Serving Suggestions

This wrap is a meal on its own. If you want to stretch it into a bigger spread, serve alongside a Classic Greek Salad and a handful of oven-baked chips.

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Ingredients Directions

Serving Scaler

Serves 1 1x 2x 3x

Ingredients

1 large Lebanese flatbread (approx. 30cm round)
2–3 tbsp tzatziki (store-bought or homemade)
80–100g slow-roasted lamb leg, warmed and thinly sliced
2–3 slices fresh tomato, patted dry
20g fetta cheese, crumbled
¼ small red onion, thinly sliced
1 small handful baby spinach leaves
4–5 pitted kalamata olives
1 tsp olive oil

Directions

Warm the leftover lamb in a dry pan over medium heat for 1–2 minutes, or in the microwave for 30 seconds, until heated through. Slice thinly if it isn’t already.
Lay the Lebanese flatbread flat on a chopping board. Use a knife to cut a single slit from the centre point straight down to the bottom edge — this divides the bread into 4 equal quadrants without cutting all the way through.
Spread 2–3 tbsp of tzatziki generously over the entire surface of the bread, right to the edges.
Working with one quadrant at a time: place the thinly sliced red onion in the bottom-left quadrant; lay the tomato slices in the bottom-right quadrant and crumble feta on top; add the warmed lamb slices to the top-right quadrant; and finish with the spinach leaves and 4–5 kalamata olives in the top-left quadrant.
To fold: starting with the bottom-left quadrant, fold it up over the top-left. Then fold that across to cover the top-right. Finally, fold the whole thing down over the bottom-right quadrant. You should have a neat, layered triangular parcel.
Drizzle olive oil over the outside of the folded wrap.
Heat a sandwich press over medium heat. Place the wrap fold-side down and press firmly. Cook for 2–3 minutes until the outside is golden and the fillings are warmed through. If using a heavy-based pan, press down firmly with a spatula and flip halfway through.
Slice in half and serve immediately.

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Nutritional Information

( per serving, based on 1 )

Nutrient	Amount
Calories	580 kcal
Protein	42 g
Carbohydrates	38 g
Fat	26 g
Fibre	4 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.