Chinese · Lunch
Spicy Lamb Flatbread Wrap
Ground lamb seared with cumin, garlic and chili flakes, tucked into a warm flour flatbread with pickled cucumber, scallion, cilantro and a gochujang-spiked mayo. Chinese street-cart influenced, sharp and hot, the wrap eats fast with a crisp vegetable crunch against rich fatty lamb.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
31.4gProtein
41.2gFat
33.8gCarbs
5.8gSugar
3.6gFiber
1180mgSodium
112mgChol
14.1gSat Fat
610mgPotassium
95mgCalcium
4.3mgIron
2.1mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Mince the garlic, slice the scallions and cucumber, and roughly chop the cilantro so everything is ready before cooking.
2
Toss
In a small bowl, toss the cucumber with the rice vinegar and a pinch of salt; set aside to pickle for 10 minutes.
3
Sear
Heat the vegetable oil in a skillet over medium-high heat; add the ground lamb, cumin, garlic, and chili flakes, breaking the meat apart and cooking 5–6 minutes until no pink remains and edges turn deep brown.
4
Build
Warm the tortilla in a dry skillet over medium heat for 20–30 seconds per side until soft and lightly speckled. Spread gochujang mayo across the center, then pile the seared lamb, drained pickled cucumber, scallions and cilantro down the middle.
5
Wrap
Fold the sides of the tortilla over the filling and roll tightly into a cylinder, tucking the ends under so the wrap holds together.
6
Plate
Cut the wrap in half on a diagonal and set on a plate, cut sides up so the lamb and pickled cucumber are visible.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g ground lamb
- 2 tsp2 tsp ground cumin
- 4 cloves4 cloves garlic
- 44 scallions
- 2 tsp2 tsp dried chili flakes
- 22 flour tortilla, 10-inch (about 70g)
- 120g120g cucumber
- 2 tbsp2 tbsp cilantro leaves
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
