Leftover Roast Lamb Greek Wraps

These Leftover Roast Lamb Greek Wraps are a perfect summer dinner and a wonderful way to use up any leftover Sunday lunch lamb. Serve with chips or salad for a filling and tasty dinner.

Lamb is I think my favourite Sunday lunch meat. Maybe just because it’s a little more expensive than beef, and certainly more costly than chicken or pork, so it feels a little special.

That said, I also love the flavour of course. Cooked well, lamb is tender and soft but has a very distinctive flavour. It’s lovely on a Sunday lunch, in a curry, and especially in these Greek Style Leftover Roast Lamb Wraps.

Lamb wrap on plate, salad in bowl, tzatziki in small bowl and flatbreads on a plate

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I’m not going to claim to be an authentic Greek cook. I’m really really not. But, these Leftover Roast Lamb Greek Wraps remind me of food that I’ve eaten in Greece.

The marinade just has a really light Mediterranean flavour which is perfect with soft homemade flatbreads and refreshing Tzatziki.

How to Serve Leftover Roast Lamb Greek Wraps

3/4 shot of unrolled leftover roast lamb greek wrap with salad. Bowl of tzatziki and salad in the background

I serve my Greek Lamb Wraps packed with salad, red onion, and pepper finished with lashings of Tzatziki and wrapped in a light and fluffy flatbread.

I tend to add a portion of chips to the side to create perfect summer holiday food. But, for a lighter meal with lots of flavour, a Leftover Roast Lamb Greek Wrap would be fine on its own or with extra salad.


Can You Use Store-Bought Tzatziki and Flatbreads?

I make my own Tzatziki and flatbreads, and the recipes are super simple. But, you can, of course, buy yours if you’d prefer.

You could even skip the bread entirely, and eat the meat as part of a salad, or wrap it all up in a store-bought wrap.

Can You Use Fresh Lamb?

Wrapped Lamb wrap, in foil, 3/4 shot of top of wrap, lamb hanging out. On white plate.

For four good-sized wraps, you want around 500g of lamb. You could make these with less, just add extra salad, or serve fewer wraps.

You can also make them with fresh lamb. Simply marinade the uncooked lamb in my sauce, and then cook by frying until cooked through and piping hot.

I also use the same marinade for chicken and pork.

Greek Gyros

These wraps could also be called Lamb Gyros. Gyros is a popular Greek meal, where meat is wrapped in a wrap or flatbread, or stuffed into a pitta bread. Gyro translates to “turn” or “revolution”, and is actually more about how the meat is cooked, than how it is wrapped up in bread.

In Greece, Gyros meat is cooked on a rotisserie, much like our kebabs. It’s then served in pita breads, wraps or flatbreads.

You can make Greek Gyros with any meat, and they are traditionally filled with Tzatziki and salad too. Just like these Greek-Style Lamb Wraps.

How Long Will Leftover Roast Lamb Last?

Top shot. Unrolled lamb wrap in centre, on white plate, on yellow clothe. Salad bowl, and plate with stacked flatbreads leaving shot.

I tend to chop and marinate my lamb on Sunday night, once we’ve eaten and the meat has cooled. I then reheat the lamb on Monday when we’re ready to eat.

However, you could leave your marinaded lamb in the fridge for 2-3 days, in a sealed tub, if you didn’t want lamb two days in a row.

Close up of top of rolled lamb wrap. Held in place with foil, on yellow cloth.

Is it Safe to Reheat Leftover Lamb?

As long as the leftovers have been kept in the fridge, for no longer than 3 days, it’s fine to reheat leftover lamb. Just make sure it is piping hot before serving.

Remember, if it looks off, or smells funny, it’s probably not worth the risk. You can also reheat lamb multiple times, but it will lose quality every time.

Top shot of unwrapped Greek Lamb Wrap with salad and flatbreads to side on yellow cloth

Leftover Roast Lamb Greek Wraps

Yield: 4 People
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinading Time: 2 hours
Total Time: 2 hours 25 minutes

These Leftover Roast Lamb Greek Wraps are a perfect summer dinner and a wonderful way to use up any leftover Sunday lunch lamb. Serve with chips or salad for a filling and tasty dinner.


  • Cooking spray or oil
  • Leftover Roast Lamb – Around 500g chopped into strips or chunks
  • 3 Garlic Cloves - Crushed
  • 3 Tsp Lemon Juice
  • 3 Tsp White Wine Vinegar
  • 1 Tbsp Oil
  • 3 Tbsp Fat-Free Greek Yogurt
  • 1 Tsp Mixed herbs
  • Pinch Salt and pepper
  • Flatbreads tzatziki and salad – To serve


  1. For the marinade mix together the garlic, lemon juice, vinegar, oil, yoghurt, herbs, and salt and pepper
  2. Add the lamb and mix until well coated
  3. Cover and leave in the fridge for at least 2 hours but preferably overnight
  4. When ready to serve, mist a large pan with cooking spray or add a splash of oil
  5. Gently fry the lamb over a medium heat for around 10 minutes until piping hot throughout
  6. Serve on flatbreads with tzatziki and salad for a gorgeous Greek treat


Nutritional information is just for the lamb. Add 45 calories for a serving of Tzatziki and 204 for a flatbread.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 469Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 117mgSodium: 242mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 35g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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