Lamb and Tabbouleh Wrap
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Ever go to the fridge searching for something to eat for lunch and totally forgetting you had cooked a massive Lamb Shoulder the night before? Opening up that fridge and seeing that beautiful leftover lamb is a feeling of pure bliss. “YES!!! We’ve got Lamb!” is what you’d scream. Or something like that

Or, you may have just remember well in advance that you cooked enough Lamb Shoulder the night before for about 2 weeks’ worth of meals with the added bonus being you’ll have some amazing leftovers to chow down on. This Lamb and Tabbouleh Wrap is just perfect for lunch, takes no time to prepare and is brilliantly delicious

Lamb Salad Wrap close up

One of the most critical ingredients in any pantry must be a good wrap type bread vessel. Either Pita Bread, or some Tortillas, or even just sliced bread. Having that starchy wrap to encase whatever lovely food you’ve got in the fridge makes for the simplest lunches, yet still gives you a ton of versatility in how you prepare the meal

For this recipe, we’re keeping it super simple using leftovers from dishes in our weekly meal plan here (Link to be posted 8 Oct). Pita Bread, Lamb, Tabbouleh Salad, and if you plan ahead, some lovely Tzatziki or a simple homemade Yoghurt Sauce

What jazzes this wrap up a little bit is the addition of Feta Cheese. A true Greek classic cheese bursting with that zingy flavor and amazing crumbly texture. It pairs so well with the Lamb and Salad, you’ll absolutely love it

Recipe Details


2 people

Prep time

8 minutes

Cooking time

4 minutes

Total time

12 minutes

Lamb and Tabbouleh Wrap


  • Leftover Roast Lamb Shoulder (recipe here)
  • Leftover Tabbouleh Salad (recipe here)
  • 2 large pieces of Pita Bread
  • ½ cup Greek Yoghurt
  • Zest of ½ a Lemon
  • Juice of ½ a Lemon
  • 1 Garlic Clove, finely chopped
  • ½ tsp. Salt


  1. Begin by making the Yoghurt sauce by combining the Greek Yoghurt, Lemon Zest, Lemon Juice, Garlic and Salt into a small bowl. Mix thoroughly then set aside
  2. Chances are you’ll have a large Lamb Shoulder in the fridge. Carve off a good portion for 2 people (approximately 12 oz. or so) and cut into small, bite sized cubes
  3. Lay out your Pita Bread and in no particular order layer a good portion of Leftover Lamb, Tabbouleh and Feta Cheese into the center of the Pita. Be sure to leave at least half the surface of the Pita bread completely uncovered with food to allow enough space to adequately wrap
  4. Finally drizzle over a generous helping of the Yoghurt dressing before you wrap the Pita
  5. You can wrap the Pita however you want however our suggestion is to check out this video below for the perfect wrap folding technique. Basically, fold it similarly how you would a Burrito and you’ll be in great shape!
  6. Finally, and this is optional, place your Wrap into a sandwich press for 3-4 minutes until the bread is lovely and crispy. Cut in half then serve with some additional Yoghurt sauce on the side and enjoy

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