Mix dry flatbread ingredients together and add water until a firm dough forms.
Divide the dough into six pieces and roll them out thinly.
Cook in a hot, dry, non-stick pan for one minute per side until brown spots appear.
Coat the lamb with garlic, cumin, thyme, and 15ml of olive oil, then marinate for one hour.
Grill the lamb steak for a few minutes per side, cool slightly, and slice thinly.
Toss sliced roasted vegetables, tomatoes, and olives with remaining olive oil and lemon juice.
Blend chillies, garlic, coriander, lemon, and olive oil into a harissa dressing and season.
Assemble wraps by layering vegetables, lamb, rocket, and harissa onto the breads.
Roll up the wraps, cut in half, and serve with additional rocket and harissa.