In a small bowl, add the sliced red onion and cover with cold water. Set aside for 15 minutes. In another small bowl, add the sliced lamb, cumin, coriander, sumac, salt, a pinch of pepper and the olive oil. Stir to combine and set aside for 10 minutes to marinade. In a blender, blitz the chick peas, semi-sundried tomatoes, olive oil, tahini, lemon juice, iced water, cherry tomatoes, salt and a few pinches of black pepper. Pulse and stir continuously until you have a smooth hummus. In large saucepan over a high heat, add the lamb and stir continuously for 60 seconds and then removed the lamb from the pan and allow to rest for a few minutes. Remove the red onion from the water and allow to drain on paper towel. Briefly toast the pitta bread and then assemble the wrap by first adding a layer of the hummus, top with lamb, crumbled feta, red onion and sliced olive. Finish with the mint yogurt and a few mint leaves.

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