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Moroccan Rollups

Servings: 10


For Rollups:
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 Wisconsin pepato or asiago cheese
1 cup (6 ounces) crumbled Wisconsin feta cheese
1/2 cup chopped ripe olives
1/2 cup chopped tomatoes

For Yogurt Sauce:
1 cup low-fat plain yogurt
1 tablespoon chopped mint
1/2 cup chopped cucumber

Cooking Directions:

For rollups: Heat 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 yogurt sauce: Mix the yogurt, mint, and cucumber in a small bowl until blended. Serve with the rollups.

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