Middle Eastern · Lunch
Layered Meat and Rice Wrap
Ground lamb browned with onion, cumin, cinnamon and allspice, layered with basmati rice and folded into warm flatbread. Topped with yogurt sauce, pickled cucumber and fresh parsley for a tangy, warmly spiced Middle Eastern wrap.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
702Calories
37.2gProtein
36.4gFat
56.8gCarbs
6.8gSugar
4.9gFiber
798mgSodium
145mgChol
12.1gSat Fat
680mgPotassium
180mgCalcium
4.6mgIron
2.3mcgVitamin B12
8.4mgVitamin C
Goes well with
Beirut Red Wine
local
Ayran
international
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
finely chop the onion and cucumber, mince the garlic, and chop the parsley.
2
Heat the olive oil in a skillet over medium heat, add onion and garlic, cooking for 3 minutes until softened, then bloom the cumin, cinnamon and allspice for 30 seconds until fragrant.
3
Brown the ground lamb over medium-high heat for 6 to 7 minutes, breaking it up, until no pink remains and edges turn golden, then stir in rice and season with salt and pepper.
4
Warm the tortilla in a dry skillet for 20 seconds per side until pliable, spread yogurt sauce down the center, top with lamb mixture, scatter cucumber and parsley, fold sides inward and roll into a wrap.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground lamb
- 2/3 cup130g cooked basmati rice
- 11 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp allspice
- 1 tbsp1 tbsp olive oil
- 22 large flour tortilla or flatbread (about 2.4 oz/68g)
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lemon juice
- 4 tbsp4 tbsp cucumber
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
