Spicy lamb, rocket and feta wraps
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Time to make:
23 mins (Hands-on time: 15 mins, Cooking time: 8 mins)
$4.40 per serve
(at time of publication)
Full ingredients list:
cooking oil spray
2 x 200g lamb backstraps
1 tablespoon harissa
1 tablespoon lemon juice
1 tablespoon finely chopped fresh chives
50g reduced-fat feta, crumbled
1/4 cup extra light spreadable cream cheese
4 wholemeal pita pockets
1 bunch rocket, trimmed
2 medium tomatoes, thinly sliced
1 Lebanese cucumber, cut into thin ribbons
1/2 small red onion, thinly sliced
4 cups mixed green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a chargrill pan with oil and place over high heat. Sprinkle lamb with harissa and cook for 3–4 minutes each side, or until cooked to your liking. Slice thinly.
Step 2 Meanwhile, place lemon juice, chives, feta and cream cheese into a small bowl and stir to combine.
Step 3 Place pita pockets onto serving plates. Spread feta mixture over centre of pitas. Top with rocket, tomatoes, cucumber, onion and lamb. Roll up to enclose filling and serve with green salad.
If bunches of rocket aren’t available, use 60g baby rocket leaves.
You can cut cucumber into ribbons by using a vegetable peeler.
About this recipe
First published: January 2013