Moroccan lamb and chickpea wraps

Organisation: The Australian Women’s Weekly’s Diabetes, Bauer Books

Preparation: 5

Cooking time: 10

Serves: 2

Type of recipe: Light meals & lunches, quick and easy

Recipe

These Lamb and Chickpea Wraps are a quick and easy solution for a light and satisfying meal. Tender grilled lamb, protein-packed chickpeas, and a medley of fresh vegetables are rolled into soft rye mountain bread, then topped with a zesty harissa yoghurt for a delicious burst of flavor.

Ingredients:

200g lamb fillets
125g canned chickpeas, rinsed, drained
60g drained char-grilled capsicum, sliced thinly
½ small red onion (50g), chopped finely
1 large tomato, chopped finely
¼ cup loosely packed fresh mint leaves
2 tablespoons lemon juice
1 teaspoon olive oil
¼ cup (70g) low-fat plain yoghurt
¼ teaspoon harissa paste
6 butter lettuce leaves
2 rye mountain breads (50g)

Method:

Cook lamb on a heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover lamb; rest for 5 minutes, then slice thickly.
Meanwhile, combine chickpeas, capsicum, onion, tomato, mint, juice and oil in a bowl; stir to combine.
Combine yoghurt and harissa in a small bowl.
Divide yoghurt mixture, lettuce, lamb and chickpea mixture between wraps. Roll firmly to enclose filling.

Cook's tips:

There are many types of mountain bread available; choose your favourite for this recipe. Harissa is a very hot paste; there are many different brands of harissa paste available, and the strengths vary enormously. Reduce the amount of harissa to suit your taste if you are not used to the fiery heat.