For the Meatballs:
4 ounces ground grass-fed lamb
1 clove garlic, minced
½ teaspoon dried crushed oregano leaves
For the Wraps:
2 large butter lettuce leaves, washed and dried
2 Tablespoons hummus
2 Tablespoons roasted red pepper strips
Make the meatballs by combining the lamb, garlic and oregano; shape into 8 evenly portioned meatballs. Cook in a skillet over medium heat until browned on all sides and cooked through, about 8 minutes. Set aside to assemble wraps.
Spread 1 Tablespoon hummus onto each lettuce leaf, top with 1 Tablespoon peppers and then top with 4 meatballs. Roll up and enjoy.