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These filling and flavourful wrap bowls make the perfect lunch or dinner to spice up your week! 


4 Rebel Bakehouse Gluten Free Sourdough & Super Seeds Wraps

½ telegraph cucumber, peeled in ribbons
Fresh herbs & lemon wedges to serve

For the lamb:
500g lamb leg steaks, room temperature
½ lemon juiced
1 tsp dried oregano
1 tsp salt
1 clove garlic, crushed

For the tabbouleh:
2 cups Kiwi Quinoa
1 cup of fresh herbs – we love mint, coriander, dill or parsley!
½ lemon, juiced
1 clove garlic, crushed
¼ cup extra virgin olive oil

For the tzatziki:
1 cup thick Greek yoghurt
½ tsp salt
1 tbsp chopped fresh herbs – we love mint, coriander, dill or parsley!
2 tbsp extra virgin olive oil
½ lemon, juiced
1 clove garlic, crushed

Makes 4 servings
Take 40 minutes to make


Spray or brush your wraps lightly with oil. Place each wrap in an oven proof bowl before baking in the oven at 180°C for about 7 minutes, until crisp and golden. Remove the wraps from the bowls and carefully transfer to a wire rack to cool.  

Place the lamb leg steaks in a shallow dish and drizzle with a generous glug of olive oil and squeeze over the lemon juice. Sprinkle over the oregano and salt and add the crushed garlic. Toss to coat. Leave to marinate for at least 30 minutes. 

While lamb is marinating, cook the quinoa as per packet instructions. Once cooked, fluff with a fork and stir through the chopped fresh herbs, lemon juice, garlic and olive oil. Taste and season with salt & pepper. 

To make the tzatziki combine all ingredients in a bowl and place in the fridge until ready to serve. 

Heat a large frypan, BBQ or griddle pan over high heat. Cook the lamb steaks for 2 –3 minutes each side for medium rare, or cook to your liking depending on the thickness. 

Leave to rest for 5 minutes before slicing across the grain. 

To assemble, fill each wrap bowl with your quinoa tabbouleh. Top with slices of lamb and cucumber ribbons before adding generous spoonfuls of tzatziki. Serve with extra fresh herbs and lemon wedges.