Fast and flavourful, these wraps are an epic dinner for lamb lovers. Ready in just 30 minutes, these will become your new weekly go-to!
INGREDIENTS
4 Rebel Bakehouse Capsicum & Roasted Garlic Wraps
For the lamb:
400g lamb mince
2 cloves garlic, crushed
1 lemon, zest & juice
2 tsp dried oregano
For the tzatziki:
½ cup cucumber, grated
1 cup Greek yoghurt
1 tbsp lemon juice
1 clove garlic, crushed
½ cup mint or dill, finely chopped
To serve:
Greek salad – we used cherry tomatoes, diced capsicum, sliced red onion, diced cucumber & crumbled feta
Shredded lettuce
Makes 4 servings
Takes 30 minutes to make
METHOD
Heat a splash of oil in a large fry pan over medium-high heat. Add the ground lamb and season generously with salt & pepper. Break the mince up with a wooden spoon and continue to cook for about 10 – 12 minutes, stirring occasionally until the lamb is crispy, golden brown and caramelised. Add the garlic, lemon zest & juice and dried oregano, quickly mixing to combine. Remove from the heat.
While the lamb is cooking, make the tzatziki. Gently squeeze out any excess water from the cucumber then add to a bowl with the yoghurt, lemon juice, garlic and herbs. Mix to combine then season with salt & pepper.
Prep your Greek style salad.
Lightly warm your capsicum & roasted garlic wraps, then spread with dollops of the tzatziki sauce. Pile with spoonfuls of the crispy lamb mince, Greek salad and shredded lettuce. Wrap up firmly and slice on the diagonal!
