Ingredients
1 pkg Opal Valley Ground Lamb
1 tsp dried oregano
1 tsp dried mint
1 clove garlic, minced
salt and freshly ground black pepper
2 cups fresh baby spinach
1 cup crumbled Feta Cheese
8 large flour tortillas
Serve with a fresh tomato salsa, tzatziki or cucumber salad
Directions
- Heat a large non-stick skillet to medium-high, add the ground lamb, oregano, mint, garlic, salt and freshly ground black pepper
- Cook for approximately 10 minutes
- Remove from heat and add spinach; stir and remove from heat
- Place 4 tortillas on a work surface and sprinkle evenly with cooked ground lamb and top equally with crumbled feta cheese; sandwich together with remaining tortillas and brush both sides with olive oil
- Heat a large non-stick skillet to medium-high and cook until bottom begins to brown; carefully ‘flip’ to other side and brown, then slide onto plate.
- Cut into wedges and serve
