Wraps are a great way to load all sorts of nutrients into your lunch – vitamins through vegetables and herbs, protein through meat and calcium through dairy. Go ahead and change this recipe by putting your own spin on the ingredients!
What’s in it?
400g diced lamb
2 teaspoons ground cumin
2 teaspoons sea salt
1 garlic clove, minced (optional)
1 tablespoon of olive oil
1 packet low-fat wraps (Mountain Bread is a good choice too!)
1 quantity of beetroot & yoghurt dip (please refer to separate recipe)
1 large carrot, grated
1 cucumber, cut into sticks
Handful of fresh herbs (like mint, parsley, basil)
How you make it:
- In a non-reactive mixing bowl, place lamb, cumin, salt, garlic and olive together. Mix well to combine, cover with cling wrap and marinate for 15 minutes, or longer.
- Place large frypan over high heat, once hot, add lamb and cook for 5 – 10 minutes until lamb is cooked through to your liking. Once cooked, you can refrigerate in a sealed container until you are ready to make your wrap or you can make a warm lamb wrap.
- To make your wrap, place one wrap on a clean surface, add a few tablespoons of beetroot & yoghurt dip down the centre of the wrap leaving a 10cm gap between the bottom of the wrap and the start of the dip. Place carrot on top of the dip, place a length of cucumber to the side of the dip, place lamb on top of the dip, garnish with herbs and wrap in a neat parcel to serve.
Beetroot & Yoghurt Dip
This dip is a super easy and healthy addition to add flavour to wraps and salads but also to eat with veggie sticks like carrot and cucumber. I use this dip recipe in my Greek lamb wrap.
What’s in it?
300g beetroot, cokes
3 tablespoons natural or Greek yoghurt
¼ teaspoon ground cumin (optional)
How to make it:
- Using a small food processor or stick blender puree the beetroot until it is smooth. If you don’t have a processor or blender, use a grater, it will be fine but the dip will just have a different consistency.
- Add yogurt and cumin and stir to combine. Taste the dip and add more yoghurt or cumin to your liking. Keep refrigerated in sealed container until you need it.
- I would encourage you to boil up fresh beetroots for this recipe but if you don’t have time canned beetroot is fine, but have a look at the ingredients in the brine and try to choose one with less additives and preservatives.
- If you use canned beetroot it can have a vinegar taste to it, if you use fresh beetroot and would like to add a little acid, add a squeeze of lemon
- You can also use Greek yoghurt for this recipe