Middle Eastern · Lunch
Grilled Lamb Wrap (GLP-1)
Grilled lamb leg wrapped in whole wheat tortilla with cannellini beans, cucumber, tomato, arugula and lemon-yogurt sauce. Seasoned with cumin, coriander and sumac, this protein-forward wrap delivers steady portions with beans for fibre and easy digestion.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
404Calories
38.2gProtein
13.8gFat
34.1gCarbs
4.3gSugar
8.6gFiber
612mgSodium
98mgChol
4.9gSat Fat
720mgPotassium
180mgCalcium
4.8mgIron
2.1mcgVitamin B12
12mgVitamin C
protein-rich
gluten-free-adaptable
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Slice lamb leg thinly and toss with olive oil, ground cumin, ground coriander, sumac, minced garlic, lemon juice, salt and pepper until evenly coated.
2
Marinate
Let the lamb sit at room temperature for 10 minutes.
3
Sear
Heat a grill pan over medium-high heat and grill lamb strips 3 to 4 minutes per side until charred and cooked through.
4
Build
Spread Greek yogurt on tortilla, layer beans, sliced cucumber, tomato, arugula and parsley, then top with grilled lamb and roll tightly.
5
Plate
Slice the wrap in half diagonally and serve cut side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g lamb leg
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1 tsp1 tsp sumac
- 2 clove2 clove garlic
- 2 tsp2 tsp lemon juice
- 3.6 oz100g, about a third of a can cannellini beans
- 22 small whole wheat tortilla (about 50g)
- 4 tbsp60g plain Greek yogurt
- 1/2 cup50g cucumber
- 44 tomato slices
- a small handful of arugula
- 2 tbsp8g fresh parsley
- a pinch of salt
- a pinch of black pepper
