Smoky Cumin Lamb Wrap with Crunchy Slaw and Spicy Mayo

In a medium bowl, toss the thinly sliced lamb shoulder with the ground cumin, chili flakes, minced garlic, soy sauce, and a pinch of salt until evenly coated.

To make the crunchy slaw, combine the shredded cabbage, shredded carrots, and rice vinegar in a separate bowl, tossing well to coat, then set aside in the refrigerator.

Prepare the spicy mayo by whisking together the mayonnaise and sriracha sauce in a small bowl until smooth, adjusting the sriracha to your preferred heat level.

Heat the vegetable oil in a large skillet or wok over high heat until it is smoking slightly.

Add the seasoned lamb to the hot skillet in a single layer and sear without moving for 2 minutes to develop a deep, caramelized crust.

Stir-fry the lamb for another 2 to 3 minutes until it is cooked through and beautifully browned, then remove the pan from the heat.

Warm the flour tortillas or flatbreads in a dry pan over medium heat for about 30 seconds on each side until soft and pliable.

To assemble, spread a generous spoonful of spicy mayo down the center of each warm flatbread, pile on the hot cumin lamb, and top with a handful of the crunchy slaw before rolling tightly.