1 pound boneless leg of lamb or chicken, cut into 1/2-inch cubes
1/2 cup minced sweet onions
2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons olive oil
5 pita bread rounds
1 cup (4 ounces) coarsely grated pepato or Wisconsin asiago cheese
1 cup (6 ounces) crumbled Wisconsin feta cheese
1/2 cup chopped ripe olives
1/2 cup chopped tomatoes
1 cup low-fat plain yogurt
1 tablespoon chopped mint
1/2 cup chopped cucumber
For the rollups, preheat the oven to 400°F.
Combine the meat, onions, spices, and salt. Heat the oil in a large skillet; add the meat mixture and cook over medium-high heat about 10 minutes (5 to 8 minutes for chicken) until cooked through.
To assemble, split each pita at the edges to yield two rounds. Place them with the insides facing up on the countertop. Sprinkle the rounds with the cheese, olives, and tomatoes. Spoon a strip of sautéed lamb across each round. Roll the pita round tightly around the filling and place seam side down in a baking dish. Bake for 10 minutes or until crispy. While the rollups are baking, prepare the yogurt sauce.
For the yogurt sauce, mix the yogurt, mint, and cucumber in a small bowl until blended. Serve with the rollups.