Lamb Wraps - cooking recipe

Ingredients

None None FOR THE TABBOULEH
1/2 cup chopped mint
1/2 cup chopped parsley
1/4 cup cracked wheat (bulgur)
2 None tomatoes, chopped
4 None green onions, chopped
1 clove garlic, crushed
None None Oil, red wine vinegar, to drizzle
None None FOR THE LAMB
1 lb boneless lamb loin
2 tsp ground cumin
4 large pita bread
1 cup prepared tzatziki

Preparation

For the tabbouleh, combine mint and parsley in a large bowl. Soak cracked wheat in 1/4 cup hot water about 20 mins. Fluff with a fork. Add to herbs with tomato, onion and garlic. Season; drizzle with oil and vinegar.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush lamb with oil and sprinkle with cumin. Grill lamb 4-5 mins each side. Let stand, covered with foil, 5 mins. Slice thinly.
Meanwhile, grill pita bread until warmed through. Top with tabbouleh, lamb and tzatziki.