Preheat the oven to 180°C, fan 160°C, gas mark 4. In a heavy-based frying pan, heat the olive oil and fry the onion until translucent.
Add the lamb mince and cumin seeds and continue to fry until the mince has browned and is completely cooked – this will take about 8-10 minutes.
Heat the wraps according to pack instructions. Divide the houmous between the wraps then spoon over the lamb mince.
Sprinkle with the mint and parsley, and drizzle with lemon juice. Serve with the extra lemon wedges on the side.
Cook's tip: Delicious with low fat yogurt or tzatziki instead of houmous.