Mediterranean Lamb Meatball Wrap

In a large mixing bowl, combine ground lamb, breadcrumbs, egg, minced garlic, oregano, cumin, salt, and black pepper. Mix gently with your hands until just combined; do not overwork.

Form the mixture into 8 golf-ball-sized meatballs. Set aside on a plate.

Dice the cucumber, tomatoes, and red onion. Chop the parsley. Set vegetables in separate bowls.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add meatballs and cook undisturbed for 3–4 minutes until the bottom is golden.

Roll each meatball to brown the other side, then continue cooking 3–4 minutes more until golden on all sides and an instant-read thermometer inserted into the center reads 160°F (71°C). Transfer to a clean plate.

Warm the flour tortillas in a dry skillet or directly over a gas flame for 15–20 seconds per side until soft and pliable.

Lay each warm tortilla on a flat surface. Spread 1 tbsp tahini-lemon sauce down the center of each. Top with 2 meatballs, then divide the cucumber, tomato, red onion, and fresh parsley evenly among the wraps.

Fold the bottom of each tortilla up, then fold in the sides and roll tightly into a wrap. Serve immediately while warm.