Lamb and veggie wrap wrap with sweet chilli sauce

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  • on February 2, 2012
Lamb and veggie wrap wrap with sweet chilli sauce

Recipe by Kate Di Prima, accredited practicing dietitian in Brisbane. www.themainmeal.com.au

PLAN AHEAD: Prepare vegetables the night before and store in a container in the fridge. Stir through the sauce and make wrap in the morning

Method

Combine carrot, capsicum and corn in a bowl. Stir through sweet chilli and teriyaki sauces.
Spoon vegetable mix on to the centre of the wrap. Layer over lamb slices and top with shredded lettuce. Roll up to enclose filling and wrap in plastic wrap.

Ingredients

  • 300 g cooked lamb slices (use leftover lamb rump steak or roast leg of lamb) 1 large carrot, coarsely grated
  • 1 red capsicum, thinly sliced
  • 1 cup corn kernels
  • Iceberg lettuce, shredded
  • 2 tbs sweet chilli sauce
  • 2 tbs teriyaki sauce
  • 4 tortilla or mountain bread wraps

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