• 12 pounds of boneless lamb shoulder roast from Sinclair Family Farm
  • teaspoons Greek seasoning

  • 1/2cup thinly sliced onion (1 medium)

  • 1/4 cup lemon juice

  • 1/3 cup light mayonnaise

  • teaspoons Dijon-style mustard

  • large clove garlic, minced

  • 8x 7″ flour tortillas

  • cups shredded fresh spinach

  • 1 1/2 cups chopped cucumber (about 1 medium)

  • 1/2 cup chopped tomato (1 medium)

  • 1/3 cup crumbled reduced-fat feta cheese


  1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Sprinkle Greek seasoning evenly over meat; rub in with your fingers. Place onion in cooker. Top with meat and sprinkle with lemon juice.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Meanwhile, in a small bowl combine mayonnaise, mustard, and garlic. Cover and chill until needed.
  4. Remove meat and onion from cooker. Using two forks, pull meat apart into shreds. If necessary, skim fat from cooking liquid. Return meat and onion to liquid in cooker; stir to moisten.
  5. For wraps, spread one side of each tortilla with about 1 tablespoon of the mayonnaise mixture. Using a slotted spoon, spoon a scant 1/2 cup meat mixture onto each tortilla. Top each with 1/4 cup spinach, 3 tablespoons cucumber, 1 tablespoon tomato, and about 1 tablespoon cheese. Roll up tortillas.

Nutritional Information: 

Per serving: 323 kcal cal., 13 g fat (5 g sat. fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 78 mg chol., 549 mg sodium, 22 g carb., 3 g fiber, 2 gsugar, 27g pro. Percent Daily Values are based on a 2,000 calorie diet


Presented By