HOT CUMIN LAMB WRAP WITH CRUNCHY SLAW & SPICY MAYO

Hot cumin lamb wrap with crunchy slaw & spicy mayo image

A healthy kebab flatbread - make double the cabbage and carrot coleslaw and have leftovers for lunch

Provided by Good Food team

Time 18m

Number Of Ingredients 11

Previous Next

Ingredients

4 small lamb leg steaks
2tsp olive oil
1 heaped tsp ground cumin
1tbsp sugar
3tbsp white wine vinegar
2 carrots, coarsely grated
2 spring onions, finely sliced
400g white cabbage, very finely sliced
5 sweet peppadew peppers, 2 roughly sliced
3tbsp mayonnaise
4 large pitta or flatbreads, warmed

Steps:

Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.
In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.

Nutrition Facts : Calories 661 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 1.5 milligram of sodium