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.
Serves44
Cook time35 mins35 minutes
Prep time20 mins20 minutes, + 5 minutes resting time
+ 5 minutes resting time
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Drain the onion. Divide wraps among serving plates. Top with lettuce, lamb, tomatoes, avocado and onion. Sprinkle with mint and serve with lemon wedges.
Prep time20 mins20 minutes, + 5 minutes resting time
+ 5 minutes resting time
Ingredients
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
Description
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.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Drain the onion. Divide wraps among serving plates. Top with lettuce, lamb, tomatoes, avocado and onion. Sprinkle with mint and serve with lemon wedges.
