BBQ lamb wraps
Take lunch or dinner to the next level with these delicious barbecue lamb wraps. With homemade wraps and smoky flavours, they’ll be a hit.
Note: + 5 minutes resting time
- 2 cups (270g) Red Tractor Protein Paleo Flour Blend
- 2 tsp baking powder
- 1 tsp salt
- 400ml coconut milk
- 1/2 red onion, very thinly sliced
- 2 tbs lemon juice
- 250g cherry tomatoes
- 4 lamb leg steaks
- 1 tsp ground cumin
- 1 tsp ground paprika
- 2 baby cos lettuce, leaves torn
- 1 avocado, stoned, peeled, thinly sliced
- Mint leaves, to serve
- Lemon wedges, to serve
Combine the flour, baking powder and salt in a large bowl. Add the coconut milk and stir until well combined. Divide the dough into 8 even portions. Roll out 1 portion on a sheet of baking paper to a 20cm disc. Heat a large heavy-based frying pan over medium-high heat and spray with olive oil spray. Cook the wrap for 1½ mins or until lightly charred. Spray with olive oil spray and turn. Cook for a further 1½ mins or until lightly charred and cooked through. Transfer the wrap to a clean tea towel and cover to keep warm. Repeat with the remaining dough portions to make 8 wraps.
Combine the onion and lemon juice in a small bowl. Heat the frying pan over medium-high heat. Add the tomatoes and cook for 3 mins or until tomatoes begin to collapse. Transfer to a plate.
Sprinkle the lamb with the cumin and paprika. Heat a lightly greased barbecue grill or chargrill on high. Cook lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
Drain the onion. Divide wraps among serving plates. Top with lettuce, lamb, tomatoes, avocado and onion. Sprinkle with mint and serve with lemon wedges.