Grilled lamb, olive and rocket wrap
6
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.
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