Lamb, tabouli and hummus wrap
Top lavosh bread with sliced lamb, hummus and tabouli for a Mediterranean feast.
Lamb fillet (tenderloin), raw
80 g, (Buy 100g)
Wholemeal lavash bread
¼ cup(s), (45g)
¼ medium, cut into matchsticks
¼ medium, cut into ribbons
1 x 3 second spray(s)
- Lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 2 minutes each side for medium, or until cooked to your liking. Cover with foil and set aside to rest for 5 minutes. Thickly slice.
- Spread the hummus along the centre of the lavosh bread. Top with tabouli, carrot, cucumber and lamb. Roll up firmly to enclose the filling. Cut in half diagonally.
TIP: To serve 4 use 400g lamb fillets, 4 pieces of lavosh bread, ⅓ cup (90g) hummus, 1 cup (180g) tabouli, 1 carrot and 1 Lebanese cucumber.