HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLebanese Lamb Wraps
Lebanese Lamb Wraps

Lebanese Lamb Wraps

with Minted Tzatziki and Toasted Almonds

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It wasn’t so very long ago that Chef Patrick found himself wandering around the marketplaces of Beirut in search of culinary inspiration. And boy did he find some! The people of Lebanon have a sense of hospitality to rival the best of them and fortunately for Patrick their greatest expression of this is in their food.15 mins in one market and his hands were chock full of food given to him by the locals. This little number just happened to be one of them, so he felt inspired to recreate it for you. Yalla!

Allergens:NutsMilkCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


2 unit(s)

Garlic Clove

½ unit(s)

Red Onion

1 unit(s)

Baby Gem Lettuce

½ unit(s)


1 unit(s)


25 grams

Flaked Almonds


½ tbsp

Ground Cumin

½ tsp


250 grams

Lamb Mince

2 sprig(s)


2 tbsp

Greek Style Natural Yoghurt


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2489.48 kJ
Energy (kcal)595 kcal
Fat24.0 g
of which saturates6.0 g
Carbohydrate52 g
of which sugars0.0 g
Protein41 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Cut the cucumber lengthways then each piece lengthways again, then chop into little cubes. Peel then chop the garlic and red onion. Shred the baby gem lettuce, zest the lemon and squeeze out its juice.


To shred the carrot cut deep slices into the carrot lengthways but be careful not to slice all the way through. Once you have at least five slices along the carrot use a peeler to peel off fine strips. Tip: See the picture for a bit of help!


Heat a frying pan on high heat and toast the flaked almonds for 2-3 mins or until they are slightly brown. Tip: Watch your nuts like a hawk to make sure they don’t burn! Remove from the pan and keep to the side for later.


Heat a splash of olive oil in the frying pan over medium-low heat. When hot, add the garlic, onion, cumin and sumac and cook until the onion softens.


Add the lamb mince, season with 1/4 tsp of salt and a few grinds of black pepper. Fry for 5 mins until browned off and cooked through. Turn your oven to 100 degrees to warm the tortillas.


Shred a few mint leaves and mix in a small bowl with the yoghurt, cucumber and lemon zest. Season with a little salt and black pepper. Tip: This is your homemade tzatziki!


Warm the tortillas in your oven for a few mins to soften and warm through. Top your tortillas with the lamb mixture, the salad and your tzatziki. Garnish with your almonds and some lemon wedges and serve.Tip: We like to roll up the tortilla with all the ingredients and eat with our hands!