6 ounces plain Greek yogurt
1/2 cup cucumber, finely chopped
2 teaspoons finely chopped fresh dill
1 teaspoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless lamb, cut into 1/4-inch thick strips*
1 tablespoon freshly grated lemon zest
4 (6-inch round) flatbreads, warmed
1/2 cup cherry tomatoes, quartered
1 small (1/2 cup) cucumber, finely chopped
1/4 cup crumbled feta cheese
Combine all tzatziki sauce ingredients in bowl until well mixed. Set aside.
Melt Sauté Express® squares in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add oregano, salt and pepper; stir until well mixed.
Add lamb; cook 8-10 minutes or until lamb reaches at least 145ºF or desired doneness. Remove skillet from heat. Stir in lemon zest until lamb is evenly coated.
Spread tzatziki sauce evenly onto 1 side of each flatbread.
Spread tzatziki sauce evenly onto 1 side of each flat bread. Top each with lamb; garnish with tomato and feta cheese. Fold flat bread over filling.
*Substitute beef sirloin or top round steak.
Wrap flatbread in aluminum foil. Heat foil packet in warm oven while cooking lamb.