Lamb Kofta Wraps with Tzatziki and Pickled Onion

Messy, juicy, ridiculously tasty – and the best excuse to eat with your hands.

If there were ever a meal designed for easy conversation, casual vibes, and a little bit of sauce-on-the-face danger, it’s this one. These lamb kofta wraps are not only outrageously delicious, they’re hands-on in the best possible way. Perfect for breaking the ice—whether that’s with a new date, your future self, or just the cute dog giving you side-eye from across the room.

They’re also surprisingly simple. Just mix, shape, and sizzle. Then pile everything into warm flatbreads with crunchy lettuce, creamy tzatziki, and a pop of pickled onion. Optional (but highly encouraged): a smear of hummus, a crumble of feta, and your most dramatic wrap-folding technique.

🛒 What You’ll Need (serves one, or scale up for two if things are looking promising)

For the koftas:

150g lamb mince
1 garlic clove, finely grated
½ tsp ground cumin
½ tsp ground coriander
Salt & pepper
A little olive oil for cooking

For the quick-pickled onion:

¼ red onion, very thinly sliced
2 tbsp vinegar (white, apple cider, or red wine)
Pinch of sugar and salt

Wrap fixings:

1–2 small flatbreads (Lebanese, pita, or tortillas)
A few lettuce leaves or baby spinach
A spoonful of tzatziki (store-bought or homemade if you’re fancy)
Optional: hummus, crumbled feta, chopped tomato, cucumber

🍳 How to Make It

1. Quick-pickle your onion

In a small bowl, combine the vinegar, sugar, and salt. Stir to dissolve.
Add the sliced red onion and toss well. Let it sit while you prep everything else—or, even better, make it earlier in the day so it gets mellow and pink and gorgeous.

💡 Hot tip: Pickled onion keeps in the fridge for days. Make a small batch and use it to zhuzh up wraps, salads, eggs… anything that needs a kick.

2. Make the koftas

In a bowl, mix lamb mince with garlic, cumin, coriander, salt, and pepper. Use your hands. Embrace the squish.
Shape into 3–4 small sausage-ish logs or patties.

3. Cook the koftas

Heat a little oil in a pan over medium heat. Cook the koftas for about 3–4 minutes per side, until browned and cooked through. Don’t overthink it—if they’re sizzling and smell amazing, you’re doing great.

4. Assemble the wraps

Warm your flatbreads (microwave, dry pan, or wrapped in foil in the oven—your call).
Spread with tzatziki, add some greens, top with koftas, pickled onion, and any other bits you love (hello, hummus and feta).
Roll it up and try not to make a mess. Actually, scratch that—embrace the mess. It’s part of the charm.

🧠 Why It Works

Flavour bomb central. Spiced lamb, tangy onions, creamy yoghurt—it all sings.
DIY-style eating. Great for dates, roommates, or treating yourself like the royalty you are.
Beginner-proof. If you can mix and sizzle, you’re already a kofta master.

🥄 Swaps & Tips

Beef or chicken mince? Totally fine! Just keep the spices and adjust cooking time.
Dairy-free? Swap tzatziki for a dairy-free yoghurt version or just use hummus with lemon juice.
Low-carb? Serve in lettuce cups or with a salad instead of flatbread. Still fabulous.
Vegetarian? Try falafel or grilled haloumi instead of koftas—same vibe, different protein.

🧡 Perfect For:

Solo dinner dates that feel like a holiday in Istanbul
Friday nights when you want takeaway vibes but not takeaway cost
A “look what I made!” moment that involves minimal actual effort

🙌 Wrap-Up

These Lamb Kofta Wraps are your new go-to when you want flavour without faff, and a meal that feels like a party—even if it’s just you and your Spotify playlist. They’re bold, beautiful, and oh-so-satisfying.

Keen for more casually impressive recipes that don’t require a culinary degree or ten kinds of obscure spice? Subscribe to the Plan4One newsletter and get weekly inspo straight to your inbox. It’s like having a mate in the kitchen, minus the judgment and dirty tea towels.