Mediterranean Meatball Wrap
|TABASCO® brand Sriracha Sauce||---||2 Tbsp.|
|Prepared tzatziki sauce||---||1 cup|
|Ground lamb||12 oz.||---|
|Parmesan breadcrumbs||---||6 Tbsp.|
|Olive oil||---||2 Tbsp.|
|Lettuce, chopped||---||2 cups|
|Naan flatbread||---||4 ea.|
|Tomatoes, diced||---||1 cup|
|Cucumber, shredded||---||1 cup|
Mix TABASCO® Sriracha Sauce with tzatziki; set aside.
Mix ground lamb with breadcrumbs; form 1-oz. balls.
In a skillet over medium heat, add olive oil; cook lamb meatballs until temperature reaches 154ºF and outsides are crispy. Lay on paper towels to drain excess fat if needed.
Onto each naan, lay romaine, tomatoes, cucumber and 3 lamb meatballs.
Drizzle the Sriracha-tzatziki sauce over the top of each.
Fold each naan in half, using a toothpick to hold together if necessary; serve.
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