Greek-style lamb wraps
Five ingredients are all you need for a fresh and filling Greek-style wrap.
Lamb backstrap, raw
320 g, (buy 400g) fat trimmed
4 individual, soft variety (4 x 45g)
60 g, and baby spinach mix
250 g, quartered
Low fat tzatziki
⅓ cup(s), (90g)
1 x 3 second spray(s)
- Preheat a chargrill or barbecue on medium–high. Lightly spray lamb with oil and season with salt and pepper. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest before slicing thinly.
- Heat wraps following packet instructions. Divide rocket and spinach mix and tomato among wraps. Top with lamb and tzatziki. Roll up to enclose filling.
TIP: Replace lamb with skinless chicken breast, if preferred. Cook chicken for about 5 minutes each side, or until cooked through.