Crisp Lamb Lettuce Wraps

By nanarose

Christine Burns Rudalevige, Cooking Light

AUGUST 2012

Ingredients

• 2 teaspoons canola oil
• 1 cup finely chopped onion
• 2 teaspoons minced fresh garlic
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces lean ground lamb
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped tomato
• 1/2 cup chopped cucumber
• 1/4 cup plain fat-free Greek yogurt
• 1/4 cup red pepper hummus (such as Tribe)
• 8 Boston lettuce leaves
• 2 tablespoons torn mint leaves
• 1 tablespoon pine nuts, toasted

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through lamb) to pan; sauté 5 minutes or until lamb is done. Combine parsley, tomato, and cucumber in a medium bowl. Stir in lamb mixture. Combine yogurt and hummus in a small bowl. Place about 1/4 cup lamb mixture in each lettuce leaf. Top each wrap with 1 tablespoon hummus mixture. Divide mint and pine nuts evenly among wraps.