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Greek Lamb Wraps

Greek Lamb Wraps

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This homemade lamb souvlaki has all the classic flavours of a trip to a Greek island. At this point, between this tasty marinated garlic and oregano lamb, minty tzatziki and refreshing ribboned cucumber and tomato, your warm, toasty wraps will be bursting with flavour. To get the most out of this killer grilled leg steak, resist temptation and allow the meat to rest for at least 5 minutes. The result is melt in your mouth deliciousness of the highest order.

Tags:Kid FriendlyEgg FreeHealthyKid Friendly
Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 clove

garlic

2 tsp

dried oregano

600 g

lamb leg steaks

1 tub

yoghurt

(ContainsMilk)

1 bunch

mint

1 packet

classic wraps

(ContainsGlutenMay be present Soy)

1

cucumber

2

tomatoes

1 bag

mixed salad leaves

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2600 kJ
Fat22.5 g
of which saturates6.4 g
Carbohydrate57 g
of which sugars6.4 g
Dietary Fibre0 g
Protein43.9 g
Cholesterol0 mg
Sodium571 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Bowl
Aluminum Foil
Grill Pan
Plate
Small Bowl
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, peel and crush the garlic. Pick the mint leaves and finely chop. Peel the cucumber into ribbons and thinly slice the tomatoes. Lastly, wash the mixed salad leaves.

2

In a medium bowl, combine the garlic, olive oil, dried oregano, salt and pepper. Add the lamb leg steaks and coat in the garlic oil mixture.

3

Heat a chargrill pan or BBQ over a medium-high heat. Add the lamb leg steaks to the pan and cook for 2-3 minutes on each side for medium rare, or until cooked to your liking. Cooking times will vary depending on the thickness of your steaks. Set aside on a plate and cover with foil. Rest for 5 minutes. Then cut into 1 cm thick slices.

4

Meanwhile, combine the yoghurt and mint in a small bowl. Heat the classic wraps in a microwave or sandwich press.

5

To serve, place the cucumber, tomato, mixed salad leaves and steak slices in the centre of the wraps and dollop with the minted yoghurt.