In a small bowl, combine the cucumbers, red onion, cherry tomatoes, Kalamata olives, and feta. Drizzle with SideDish Greek Vinaigrette and toss to coat. Set aside.
In a large bowl, mix the ground lamb with salt, black pepper, paprika, cumin, oregano, garlic powder, allspice, parsley, and dill until well combined.
Lay out the tortillas on a clean surface. Divide the lamb mixture evenly among the tortillas, pressing it into an even layer that nearly reaches the edges.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Working one at a time, place a tortilla lamb side down into the skillet and press lightly with a spatula. Cook until the lamb is browned and cooked through, about 3-4 minutes.
Flip and cook the tortilla side for 30 seconds to 1 minute, just until lightly golden and crisp. Repeat with remaining wraps, adding more oil as needed.
Top each wrap with shredded lettuce, cucumber relish, and fresh dill. Drizzle with additional SideDish Greek Vinaigrette. Fold and enjoy!
