Middle Eastern · Lunch
Grilled Lamb Wrap Flatbread
Grilled lamb shoulder, thinly sliced and folded into a low-carb almond-flour flatbread with garlic yogurt, cucumber, tomato and fresh herbs. Cumin and sumac season the meat, while the flatbread and lettuce replace pita and rice for a genuinely low-carb Middle Eastern wrap eaten by hand.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
702Calories
42.8gProtein
52.6gFat
15.2gCarbs
4.3gSugar
6.1gFiber
612mgSodium
403mgChol
17.9gSat Fat
870mgPotassium
260mgCalcium
4.8mgIron
2.3mcgVitamin B12
11.5mgVitamin C
Goes well with
Stella Artois or similar European lager
local
Ayran
international
gluten-free
protein-rich
low-carb
high-fiber
keto
Instructions
1
Prep
Toss lamb shoulder with olive oil, garlic, ground cumin, sumac and lemon juice until coated; let sit 10 minutes.
2
Whisk
Combine almond flour, coconut flour, egg, melted butter, baking powder and salt into a thick batter.
3
Fry
Cook flatbread batter in lightly oiled nonstick pan over medium-low heat 3–4 minutes per side until golden-brown.
4
Grill
Sear marinated lamb in hot grill pan over medium-high heat 2–3 minutes per side until charred and cooked through.
5
Build
Spread garlic yogurt over flatbread, layer lettuce, cucumber, tomato and lamb; scatter herbs and season with salt and pepper; fold and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb shoulder
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 2 tbsp2 tbsp lemon juice
- 1/2 cup56g almond flour
- 2 tbsp16g coconut flour
- 22 large eggs
- 2 tbsp28g melted butter
- 1/2 tsp1/2 tsp baking powder
- a pinch of salt
- 1/2 cup120g plain yogurt
- 4 tbsp36g cucumber
- 4 tbsp4 tbsp tomato
- a small handful lettuce
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp fresh mint
- salt and black pepper to taste
