Ingredients
500g trim lamb loin
1 garlic
minced
1 tsp cinnamon
ground
1/4 tsp allspice
ground
1 tbsp honey
1 tbsp lemon juice
olive or canola oil spray
4 Lebanese bread
100g low fat hummus
2 cups lettuce
shredded
200g tabouli
130g can corn kernels
drained
2 tomatoes
halved and sliced
1 red onion
thinly sliced
⅓ cup MAGGI Chilli Sauce
Allergy Advice
Contains Gluten
Contains Sesame
Contains Soy
Equipment
- 1 nonmetallic bowl
- 1 nonstick frying pan
- 1 sandwich press or grill
Instructions
- Place lamb, garlic, spices, honey and juice in a nonmetallic bowl, toss to coat lamb, then marinate.
- Spray a nonstick frying pan with oil and heat.
- Cook lamb in 2 batches over high heat until browned and tender.
- Remove from pan.
- Allow to stand for 5 minutes before slicing thinly.
- Place bread on a flat surface.
- Divide hummus between bread and spread evenly to cover the centre of the bread.
- Top with lettuce, tabbouli, corn and tomato.
- Arrange lamb along centre, top with onion and roll up firmly to enclose.
- Place wrap in a heated sandwich press and cook for 3–5 minutes or until bread is crisp. Alternatively, grill lightly on both sides.
- Cut in half and drizzle with chilli sauce.
- Serve with salad.
Notes
Tip
Serve with salad.
Variation
Instead of a sandwich press, you can grill the wraps lightly on both sides.
