Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Grilled lamb, olive and rocket wrap by WW

Grilled lamb, olive and rocket wrap

10
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy
Tapenade is a Mediterranean paste made from kalamata olives, anchovies, capers and olive oil. It’s also delicious with grilled meats and fish.

Ingredients

Oil spray

1 x 3 second spray(s)

Lamb fillet (tenderloin), raw

100 g, (or backstrap), (buy 120g), fat trimmed

Flour tortilla(s)

1 small

Tapenade (olive paste)

20 g, (3 tsp)

Rocket

20 g

Red capsicum

¼ medium, thinly sliced

Tomato(es)

½ small, thinly sliced

Red onion

¼ small, thinly sliced

Instructions

  1. Heat a small non-stick frying pan over medium-high heat. Lightly spray lamb with oil and season with salt and freshly ground black pepper. Cook for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before slicing thinly.
  2. Spread tortilla with tapenade, leaving a 1cm border. Place rocket, capsicum, tomato, onion and lamb along the centre of tortilla. Roll up tightly and cut in half to serve.

Notes

TIP: To make ahead of time, wrap securely in foil at the end of Step 2. Refrigerate until lunch time.

You might like

You might like