2 teaspoons canola oil
1 cup finely chopped onion
2 teaspoons minced fresh garlic
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6-8 ounces lean ground lamb
1/2 cup chopped fresh parsley
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup plain fat-free Greek yogurt
1/4 cup hummus, red pepper recommended
8 lettuce leaves, Boston lettuce recommended
2 tablespoons torn mint leaves (I omitted)
1 tablespoon pine nuts, toasted
Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through lamb) to pan; sauté 5 minutes or until lamb is done.
Combine parsley, tomato, and cucumber in a medium bowl. Stir in lamb mixture.
Stir together yogurt and hummus in a small bowl.
Place about 1/4 cup lamb mixture in each lettuce leaf. Top each wrap with 1 tablespoon hummus mixture. Divide mint and pine nuts evenly among wraps.
4 servings, 2 wraps each