Get wrapped about lunch
Sumac lamb and tahini wrap
This recipe for a Lebanese inspired wrap is perfect for weekend lunches at home or out and about enjoying the great outdoors.
Ingredients:
250g reduced fat natural yoghurt* 2 tbs tahini* 1⁄4 cup lemon juice 400g can chickpeas, rinsed and drained* 450g lean lamb mince 1⁄4 cup dried breadcrumbs 1 egg white* 1 tsp sumac 1 clove garlic, crushed Canola oil spray* 8 soft flour tortillas, heated to serve* 8 butter lettuce leaves 1 Lebanese cucumber, halved lengthwise, thinly sliced
2 medium tomatoes, halved, thinly sliced
1⁄3 cup mint leaves
* Products available with the Heart Foundation tick.
Remember all fresh fruit and vegetables automatically qualify for the tick.
Instructions:
Combine yogurt, tahini, lemon juice and 1 tablespoon warm water in a small bowl.
Cover with plastic food wrap and chill until required.
Mash chickpeas in a bowl. Add mince, breadcrumbs, egg white, sumac and garlic.
Mix until combined then shape into 24 meatballs.
Cover with plastic food wrap and chill for 15 minutes.
Spray meatballs with oil spray and heat a large non-stick frying pan over moderate heat.
Cook and turn the meatballs, in batches, for four to five minutes or until cooked, then transfer to a heatproof plate.
Spread heated tortillas with some of the yogurt mixture.
Top with lettuce, cucumber, tomato, mint and meatballs.
Roll up, leaving one end open and serve with yogurt mixture