Name: Moroccan lamb and chickpea wraps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 20 gram lamb fillets; 125 gram canned chickpeas (garbanzo beans), insed, drained; 60 gram drained char-grilled capsicum (bell pepper), sliced thinly; 1/2 small red onion (50g), chopped finely; 1 large tomato (220g), chopped finely; 1/4 cup loosely packed fresh mint leaves; 2 tablespoon lemon juice; 1 teaspoon olive oil; 1/4 cup low-fat plain yoghurt; 1/4 teaspoon harissa paste; 6 butter (boston) lettuce leaves; 2 rye mountain breads (50g)

Moroccan lamb and chickpea wraps

Excite your tastebuds with these delicious moroccan lamb and chickpea wraps- bursting with flavour the whole family will love!

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Serves 2

Prep

10M

Cook

Total

15M

Ingredients

20 gram lamb fillets

125 gram canned chickpeas (garbanzo beans), insed, drained

60 gram drained char-grilled capsicum (bell pepper), sliced thinly

1/2 small red onion (50g), chopped finely

1 large tomato (220g), chopped finely

1/4 cup loosely packed fresh mint leaves

2 tablespoon lemon juice

1 teaspoon olive oil

1/4 cup low-fat plain yoghurt

1/4 teaspoon harissa paste

6 butter (boston) lettuce leaves

2 rye mountain breads (50g)

Method

1.Cook lamb on a heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover lamb; rest for 5 minutes, then slice thickly.

2.Meanwhile, combine chickpeas, capsicum, onion, tomato, mint, juice and oil in a large bowl; stir to combine.

3.Combine yoghurt and harissa in a small bowl.

4.Divide yoghurt mixture, lettuce, lamb and chickpea mixture between wraps. Roll firmly to enclose filling.

There are many types of mountain bread available; choose your favourite for this recipe. Can’t handle the heat? Harissa is a very hot chilli paste that varies in strength between brands. Reduce the amount of harissa to suit your taste if you are not used to fiery heat. To take to work, transport the wrap in an airtight container; keep refrigerated.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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