Lamb lettuce wraps with a red pepper hummus sauce – a healthy, filling, and flavor-packed meal!

Recipe Overview

Why you’ll love it: The wraps are an easy meal idea and less than 500 calories for 2 wraps.

How long it takes: 30 minutes
Equipment you’ll need: skillet, small food processor
Servings: 4

Overhead of items displayed on wooded cutting board: one lamb lettuce wrap, mint leaves, pine nuts, lettuce leaves, sauce and a spoon. Text overlay reads "lamb lettuce wraps with red pepper hummus sauce, rachelcooks.com"
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About Lamb Lettuce Wraps

  • Unique: Lamb lettuce wraps are super easy to make and a fun switch up from the typical Asian-inspired lettuce and chicken wrap. Which I also love! If you’re not into lamb, try sweet and sour shrimp lettuce wraps.
  • Flavorful: I use ground lamb for these wraps, seasoned with onion, garlic, and a touch of cinnamon. Cinnamon is widely used in Middle Eastern savory dishes. You’ll also find it in this chicken kofta recipe.
  • Easy Sauce: The sauce is easy to make with yogurt, hummus, and roasted red peppers. Just give them in whirl in your food processor to make a delicious sauce.

How to Serve Lettuce Wraps

I like to serve the wraps buffet style, with all the ingredients displayed in separate bowls.  Everyone makes their own lamb lettuce wrap just the way they like it.

Combine the seasoned lamb with the red pepper hummus sauce in a crisp lettuce leaf, with cucumbers, fresh parsley and juicy tomato. Top each wrap with fresh mint leaves and toasted pine nuts

You’ll love the amazingly bright flavors of lamb lettuce wraps, and aren’t they beautiful?!

Closeup front view of lettuce wrap, with sauce drizzled on it.

More Lamb Recipes

Try braised lamb shanks for fall-off-the-bone perfection and marinated lamb chops with garlic and herbs. Homemade shepherd’s pie made with lamb is a classic treat that is hearty and delicious.

Substitution Ideas

  • Use a different meat. If you’re not a fan of lamb or if it’s unavailable, substitute ground chicken or turkey.
  • Wrap ideas: Any type of large leafed lettuce will work: Romaine, red or green leaf lettuce, butter lettuce, etc. If you prefer, wrap everything up in a soft tortilla or wrap, or stuff it into pita bread halves. Warm homemade flatbread is delicious, too.
  • Sauce alternatives: Buy prepared red pepper hummus and stir in yogurt. If you’re not a fan of hummus, creamy tzatziki sauce made with yogurt and cucumber is a great idea, too. Ranch dressing or green goddess dressing go well, too.

Make Ahead Ideas

The lamb filling can be made ahead and stored in the fridge for a few days in a tightly covered container. Warm it up in the microwave or skillet to serve.

Make the red pepper hummus sauce ahead and refrigerate it. Give it a good stir before serving.

More Wrap Recipes

Recipe

Lamb Lettuce Wraps with Red Pepper Hummus Sauce

5 from 3 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 servings
Lamb lettuce wraps with a red pepper hummus sauce – a healthy, filling, and flavor-packed meal!
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Ingredients 

  • 1 lb. lean ground lamb (can substitute ground turkey or chicken)
  • 2 teaspoons canola oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • salt and pepper to taste
  • ½ cup chopped fresh parsley
  • 1 cup chopped tomato
  • 1 cup chopped English cucumber
  • ½ cup fat-free plain Greek yogurt
  • ½ cup hummus
  • 1 roasted red pepper (see note)
  • 1 head Boston leaf lettuce
  • 4 tablespoons torn mint leaves, for garnish
  • 3 tablespoons toasted pine nuts, for garnish

Instructions 

  • In a large skillet over medium high heat, heat oil. Add onion, garlic, lamb, cinnamon, salt and pepper. Break up lamb and saute until cooked through (5 to 10 minutes). Drain grease from the pan.
  • Meanwhile, in a food processor, combine yogurt, hummus and red pepper and puree until smooth.
  • Combine parsley, tomato and cucumber in a small bowl.
  • Top each lettuce leaf with lamb, then the parsley/cucumber/tomato mixture, and then drizzle sauce over everything.
  • Garnish with mint and toasted pine nuts.

Notes

  • Roast your own red pepper or buy roasted red peppers (jar). 
  • Serving suggestion: I like to serve this meal family style, where everything is on the table and each person assembles their own lettuce wrap.

Nutrition

Serving: 2wraps, Calories: 461kcal, Carbohydrates: 15g, Protein: 27g, Fat: 34g, Saturated Fat: 12g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 2g, Cholesterol: 84mg, Sodium: 433mg, Potassium: 442mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1129IU, Vitamin C: 25mg, Calcium: 115mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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41 Comments

  1. Stephanie says:

    Oh man, the sauce on those wraps really sells it for me. Want!! baaaaah

  2. Anna @ Crunchy Creamy Sweet says:

    Ooh, yeah…. Jamaica… I want to go too!! These wraps sound great! I am all over the sauce idea!

  3. carrian says:

    I want Jamaica. Period. And this. And your photography skills. Goodness, I’m needy. ;)

  4. Donna says:

    We just finished these for a Monday night dinner …..TOTAL WIN….. My daughter thought they were delicious and my husband gave it the nod of approval…which is hard-earned…as he is French (writing you this from the French/Swiss border) and is difficult to impress in the gastronomic sense…

    I roasted the pepper over my gas burner flame….pulsed the lamb shank pieces (ground lamb is difficult to come by here) WITH the onion and garlic and browned that with the addition of that uber-yum idea-of-yours….cinnamon!!!!..fleur de sel…white pepper…and a smidgen of cumin….We were in heaven with your hummus/roasted pepper sauce…and the cucumber/tomato/parsley trilogy for the fresh factor…were…well….more than gratefully reviewed!!!!…Devoured..demolished are two words that come to mind…Only caveat…I somehow “fail” at lettuce selection and wrapping technique…I chose butter lettuce…but would romaine..or batavia be better?….We were so amazingly sloppy in our wrapping skills..that we ended up by eating it “salad style”…but it was so gorgeous anyway..that we didn’t mind…and I think the fork and knife necessity actually made us slow down and truly, mindfully savor the incredible mix of tastes going on in this dish….Easy…lovely…healthy…this is bookmarked in our maison for ever.

  5. Tracey says:

    I’ve never ever made lamb at home, though I’ve had it out and love it! I really need to check my store and see if I can find some – these look fantastic!!

    Oh, and Jamaica sounds pretty awesome right about now…

  6. Kristen says:

    You might be going just a little crazy… just a tad. But I find it adorable ;)

    1. Rachel Gurk says:

      What was your first clue, forgetting to link to the post on G+ or the actual post? lol

      1. Kristen says:

        The fact that you have an infant and a toddler… that’s enough ;)

  7. Mackenzie {SusieFreakingHomemaker} says:

    Hands down this is my favorite post you have ever written! Sleep deprived you is very entertaining! :)

    1. Rachel Gurk says:

      Haha! Right? I think I’m going baaaaaaaatty.

  8. Bree {Skinny Mommy} says:

    Omg I am laughing out loud! You will be your normal self in no time! I actually wrote myself a note in my pregnancy journal after my first baby saying, “You will look like shit when the baby comes, but don’t worry it gets a lot better!” That way when my 2nd one came I wouldn’t panic like I did the first time! ;) This recipe looks absolutely amazing!

    1. Rachel Gurk says:

      Haha! That’s such a great idea. I should have written more down, I definitely feel like my body is taking longer to bounce back this time but maybe I’m just remembering incorrectly…I probably blocked out the bad stuff.

  9. Kathryn says:

    I always get the impression that lamb isn’t very popular in the US but it’s one of my favourites so this dish is really calling my name!

    1. Rachel Gurk says:

      We love lamb too!

  10. Paula - bell'alimento says:

    Love lamb and lettuce wraps. Winner winner lamb dinner.

    1. Rachel Gurk says:

      Thanks Paula!