Cut lean lamb into strips approx. 1 cm wide. Mix sliced lamb with olive oil, garlic and rosemary in a container. Place in the fridge while preparing the vegetables. Dice pumpkin and cook it (either steam on the stovetop or in the microwave). Drain if necessary. Slice the baby spinach into strips (tip: it is easier to slice if you roll the spinach into a roll before slicing it). Cook the lamb in a frypan. Warm the wraps. Place lamb mix, cooked pumpkin, spinach in the centre of each wrap, leaving approx. 1 inch at the bottom free of filling. Crumble fetta over the top. Sprinkle ground flax seed over the top. Close the wrap by placing one side over the filling, then enclose the bottom of the wrap, and then the other side. Place the wrap in a sandwich toaster until the wrap is golden brown.