• 1 cup unpeeled cubed cucumber
  • 1/2 cup reduced-fat sour cream
  • 2 teaspoons red wine vinegar
  • 1/3 cup crumbled feta cheese
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon dried mint flakes
  • 1 lb lean boneless leg of lamb , cub into 1/4 inch slices
  • 1 onion , cut into quarters and thinly sliced
  • 1 teaspoon all purpose Greek seasoning
  • 4 (8 inch) flour tortillas
  • 1 large tomato , thinly sliced
  • 1 cup packed baby spinach leaves
  • 1 Combine first 6 ingredients in a small bowl. Stir well. Cover and chill.
  • 2 Coat a large nonstick skillet with cooking spray or a little olive oil. Add lamb and onion. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until lamb is done. Remove from heat. Stir in Greek seasoning.
  • 3 Divide lamb mixture evenly among 4 tortilla. Topp with cucumber sauce, tomato, and spinach. Roll up tortillas.