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Summer Lamb Wraps

Summer Lamb Wraps

Summer Lamb Wraps

with Caramelised Red Onion Relish

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Create these Henley Regata Lamb Wraps - an all time family favourite. We have made them quick and easy for you to knock-up in just six steps.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Greek Style Natural Yoghurt

Caramelised Red Onion Relish

Cherry Plum Tomatoes

Lamb Mince

Tomato Puree

Flat Leaf Parsley

Baby Gem Lettuce

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

Carrot

Dried Thyme

Nutritional information

Energy (kcal)584 kcal

Energy (kJ)2443 kJ

Fat23 g

of which saturates7 g

Carbohydrate57 g

of which sugars18 g

Protein34 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Knife

•Baking Tray

•Aluminum Foil

•Spoon

•Grill Pan

•Bowl

•Plate

Instructions

Prep the Veggies

1

Preheat your oven to 150°C. Chop the cherry plum tomatoes in half. Trim the root from the baby gem lettuce and half lengthways, then thinly slice widthways. Grate the carrot on a coarse (no need to peel). Halve, then remove the core from the pepper and chop into small pieces. Roughly chop the parsley (stalks and all).

Warm up the Tortillas

2

Remove the tortillas from their packaging, wrap them in foil, and place on a baking tray on the middle shelf of your oven to warm up for 10 mins.

Get cooking!

3

Heat a glug of oil in a large frying pan on high heat. Once hot, add the lamb mince and brown for 5-7 mins, breaking up with a wooden spoon as it cooks. Drain off any excess fat. Add the carrot, red pepper and dried thyme. Lower the heat to medium and cook for another 5 mins then add the tomato purée, tomatoes and two-thirds of the caramelised red onion relish. Bubble away until thick, 5 mins. Season to taste with salt and pepper.

Make the Sauce

4

Meanwhile, in a small bowl mix the yoghurt, the remaining onion relish and a pinch of salt and pepper. This is your sauce, set aside.

Assemble the wraps

5

Once the tortilla wraps are warm, lay out one per person on a plate. Add a handful of lettuce to the centre of the wrap, top with a spoonful of the lamb mixture, followed by a drizzle of sauce and a sprinkling of parsley.

Serve and Enjoy

6

Roll up or fold over the wraps, however you prefer to eat them and leave the leftovers on the side to make seconds! Enjoy!

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