2 teaspoons canola oil
1 cup finely chopped onion
2 teaspoons minced fresh garlic
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 oz lean ground lamb
1/2 cup chopped fresh parsley
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup plain fat-free Greek yogurt
1/4 cup red pepper hummus
8 Boston lettuce leaves
2 tablespoons torn mint leaves
1 tablespoon pine nuts, toasted

2 teaspoons canola oil 1 cup finely chopped onion 2 teaspoons minced fresh garlic 1 teaspoon ground cinnamon 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 6 oz lean ground lamb 1/2 cup chopped fresh parsley 1/2 cup chopped tomato 1/2 cup chopped cucumber 1/4 cup plain fat-free Greek yogurt 1/4 cup red pepper hummus 8 Boston lettuce leaves 2 tablespoons torn mint leaves 1 tablespoon pine nuts, toasted

1. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through lamb) to pan; saute 5 minutes or until lamb is done. Combine parsley, tomato, and cucumber in a medium bowl. Stir in lamb mixture. Combine yogurt and hummus in a small bowl. Place about 1/4 cup lamb mixture in each lettuce leaf. Top each wrap with 1 tablespoon hummus mixture. Divide mint and pine nuts evently among wraps.