Greek Lamb Wraps

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup lemon juice
• 2 tablespoons crisco pure olive oil
• 1 tablespoon prepared mustard
• 1 3/4 teaspoons minced garlic, divided
• 1 teaspoon dried oregano
• 1 (1 lb) lamb tenderloin
• 1 cup chopped peeled cucumber
• 1 cup low-fat plain yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon dill weed
• 8 (6 inch) flour tortillas
• 1/2 cup chopped green onion

Recipe

• 1 in a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the lamb. seal bag and turn to coat; refrigerate for 2 hours.
• 2 in a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.
• 3 drain and discard marinade. coat grill rack with cooking spray before starting the grill for indirect medium-hot heat. grill tenderloin, uncovered, over direct-heated area for 2-3 minutes on each side. move to indirect-heated area; cover and cook 10-15 minutes longer or until a meat thermometer reads 160°. let stand for 5 minutes.
• 4 meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. slice tenderloin into strips; place on tortillas. top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.