Nutrition per serving may change if servings are adjusted.
1 2 to 2½-pound boneless lamb shoulder roast
4 teaspoons Greek seasoning
½ cup thinly sliced onion (1 medium)
¼ cup lemon juice
½ cup light mayonnaise
1 tablespoon Dijon mustard
2 cloves garlic, minced
8 (8 inch) flour tortillas (see Tip)
½ cup crumbled reduced-fat feta cheese
2 cups shredded spinach
1½ cups chopped cucumber (about 1 medium)
½ cup chopped tomato (1 medium)
Trim fat from meat. If necessary, cut meat to fit into a 3- ½- or 4-quart slow cooker. Rub Greek seasoning into meat on all sides using your fingers. Place onion and meat in slow cooker (see Tip). Sprinkle with lemon juice.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Meanwhile in a small bowl stir together mayonnaise, mustard, and garlic. Refrigerate until ready to use.
Remove meat and onion from cooker. Discard any fat. When cool enough to handle, shred meat by pulling two forks through it in opposite directions; discard any fat. If necessary, skim fat from juices in cooker. Return meat and onions to slow cooker to moisten.
Spread one side of each tortilla with about 1 tablespoon of the mayonnaise mixture. Use a slotted spoon to spoon a scant ½ cup meat mixture atop each tortilla. Top individual servings with 1 tablespoon feta cheese, ¼ cup spinach, 3 tablespoons cucumber, and 1 tablespoon tomato. Roll up and serve immediately.
Tip: To warm tortillas: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.
For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.