Gather all ingredients before starting the recipe.

Prepare Tahini Dressing

• Combine 2 tbsp tahini, 1/2 fresh lemon juiced, 1/2 tsp chili flakes or hot sauce and a couple of tablespoons of water for a dressing consistency. Set aside until ready to use.

Vegetable Filling

• Prepare 2 leaves Romain lettuce, 3-4 leaves fresh mint, rolled and thinly sliced, 1/2 cucumber sliced and then cut into smaller pieces and 2 small sliced tomatoes.
  

Lamb Filling

• Heat 1 tbsp olive oil in a small skillet over medium heat and add 1/2 lb leftover roasted leg of lamb, shredded or cut into thin strips.
  
• Add 3 cloves grated garlic, 1/2 tsp ground cumin, and 1/2 tsp sweet Hungarian paprika. Stir to combine, reduce heat and just keep warm until ready to use.

Assembly

• Place 2 flour tortillas between 2 sheets of paper towel and microwave on high for one minute.
• Start with placing a leaf of Romain lettuce on one end of each tortilla. Top the lettuce with half of the lamb mixture and drizzle 1/2 of the tahini dressing divided between the tortillas.
  
• Top the lamb with the vegetables and drizzle the remaining tahini dressing over each of the tortillas.
• Roll each tortilla, burrito fashion finishing with the seam side down.
  
• Place the tortillas in the pan used to heat the lamb mixture over medium high heat.
• Cook until the first side is a nice golden color, about 3-4 minutes, then turn and cook for another 3-4 minutes.
  
• Slice each tortilla in half, serve with a few whole baby tomatoes and sprinkle with chopped parsley.