In a small bowl, whisk together the mayonnaise and sriracha until smooth, then set the spicy mayo aside in the refrigerator to let the flavors meld.

In a medium bowl, toss the shredded cabbage with the apple cider vinegar, a pinch of salt, and half of the fresh cilantro. Massage the cabbage slightly with your hands until it begins to soften, then set it aside to marinate.

Heat the olive oil in a large skillet over medium-high heat. Add the ground lamb, breaking it apart into small crumbles with a wooden spoon as it cooks.

Season the lamb with the ground cumin, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 7-9 minutes, stirring frequently, until the lamb is browned and slightly crispy on the edges.

Warm the flatbreads or tortillas in a dry skillet over medium heat for about 30 seconds per side until they are pliable and warm to the touch.

Assemble the wraps by spreading a generous spoonful of the spicy mayo down the center of each warm flatbread. Top with the crispy cumin lamb and a handful of the crunchy slaw.

Garnish with the remaining fresh cilantro, fold the edges inward, and roll tightly. Serve immediately while the lamb is hot, with extra spicy mayo on the side for dipping.