Hot cumin lamb wrap with crunchy slaw & spicy mayo

Dairy Free
Very Healthy
Health score
100%
Hot cumin lamb wrap with crunchy slaw & spicy mayo
18 min.
4
2168kcal

Suggestions


If you're looking for a vibrant and satisfying meal that bursts with flavor, this Hot Cumin Lamb Wrap with Crunchy Slaw & Spicy Mayo is just what you need! With tender lamb steaks cooked to perfection, seasoned with aromatic cumin and a dash of olive oil, every bite offers a savory kick that pairs beautifully with the refreshing, crunchy slaw. The mix of coarsely grated carrots, finely sliced cabbage, and spring onions creates the perfect balance of textures, while the zing of sweet peppadew peppers adds a delightful burst of sweetness.

The creamy and spicy mayo, blended with peppadew peppers, elevates the wrap to a whole new level of indulgence. And the best part? This dish is incredibly quick to make, ready in just 18 minutes! It’s a healthy, dairy-free option that’s perfect for lunch, dinner, or as a main course for your next gathering. Whether you’re craving a warm, hearty wrap or simply want something different to spice up your meals, this hot cumin lamb wrap is sure to be a crowd-pleaser. Plus, it’s packed with flavor, and you'll feel satisfied without the guilt!

With its healthy profile and vibrant taste, this recipe makes a fantastic choice for anyone looking to enjoy a delicious, nutritious meal that's as fun to prepare as it is to eat.

Ingredients

  • small leg of lamb 
  • tsp olive oil 
  • tsp ground cumin 
  • tbsp sugar 
  • tbsp citrus champagne vinegar 
  •  carrots grated
  •  spring onion finely sliced
  • 400 cabbage white very finely sliced
  •  pasilla peppers sweet roughly sliced
  • tbsp mayonnaise 
  • large wholewheat pita breads warmed

Equipment

  • food processor
  • bowl
  • frying pan

Directions

  1. Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking.
  2. Place to one side on a plate to rest.
  3. In a large bowl, stir the sugar into the vinegar until dissolved.
  4. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
  5. Blitz the whole peppers and the mayo in a food processor.
  6. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers.
  7. Roll up and eat. If using pitta, split and stuff.
  8. Serve any extra salad on the side.

Nutrition Facts

Calories2168kcal
Protein57.54%
Fat32.42%
Carbs10.04%

Properties

Glycemic Index
88.73
Glycemic Load
36.22
Inflammation Score
-10
Nutrition Score
79.792173826824%

Flavonoids

Apigenin
0.08mg
Luteolin
7.14mg
Kaempferol
0.42mg
Myricetin
0.01mg
Quercetin
4.27mg

Nutrients percent of daily need

Calories:2168.1kcal
108.41%
Fat:75.68g
116.43%
Saturated Fat:24.75g
154.72%
Carbohydrates:52.78g
17.59%
Net Carbohydrates:45.37g
16.5%
Sugar:11.42g
12.69%
Cholesterol:918.4mg
306.13%
Sodium:1319.09mg
57.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:302.25g
604.49%
Vitamin B12:38.57µg
642.9%
Selenium:336.28µg
480.4%
Vitamin B3:91.56mg
457.82%
Zinc:55.86mg
372.4%
Phosphorus:2888.85mg
288.89%
Vitamin B2:3.74mg
219.83%
Vitamin C:159.22mg
192.99%
Iron:28.41mg
157.82%
Vitamin B1:2.33mg
155.54%
Vitamin B6:2.95mg
147.72%
Potassium:4759.45mg
135.98%
Vitamin A:5816.6IU
116.33%
Vitamin K:121.71µg
115.91%
Vitamin B5:10.99mg
109.86%
Magnesium:435.33mg
108.83%
Folate:410.97µg
102.74%
Copper:2.04mg
102.19%
Manganese:1.05mg
52.44%
Vitamin E:4.76mg
31.71%
Fiber:7.41g
29.65%
Calcium:212.76mg
21.28%