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Lamb souvlaki wraps
heartfoundation.org.au|Helpline 13 11 12

Lamb souvlaki wraps

5 minutes (20 minutes)
Serves 4

Serves 4

See recipe for Serves 2 here 

  • 350g lean lamb steaks, thinly sliced
  • 2 teaspoons olive oil
  • 2 teaspoons ground paprika
  • 2 teaspoons dried oregano leaves
  • 1 clove garlic, crushed
  • ½ cup hummus
  • 4 x 75g large wholemeal Lebanese breads, warmed
  • 100g baby spinach leaves
  • 4 roma tomatoes, sliced
  • 1 red onion, thinly sliced
  • 1/3 cup reduced fat plain Greek yoghurt
  • Lemon wedges, to serve
  1. Place lamb in a bowl. Add oil, paprika, oregano and garlic. Season with freshly ground pepper. Toss to coat.
  2. Heat a non-stick grill pan over a high heat. Add half the lamb strips in a single layer. Cook for 1-2 minutes on each side, until lightly charred and cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.
  3. Spread hummus over breads rounds. Top evenly with spinach, onion, tomato and lamb. Spoon over yoghurt. Add a squeeze of lemon juice and roll up to enclose filling. Cut in half to serve.

Tips

  • For a change, replace lamb with chicken breast stir-fry strips.
  • Check labels on hummus and choose the brand lowest in sodium.

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