It’s optional, but we recommend breaking out the sandwich press for this recipe – it will give your Lebanese wraps that crunch that any good kebab shop prides itself on. Plus, it helps keep the whole delicious package together. Good one!
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.
cumin paprika spice blend
wholemeal Lebanese bread(ContainsGluten)
hummus(ContainsSesameMay be present Egg, Gluten, Milk, Soy, Lupin, Tree Nuts)
white wine vinegar
To prepare the ingredients, pick the mint leaves and roughly chop. Finely slice the brown onion. Peel and crush the garlic. Peel and grate the carrot.
Combine the Greek yoghurt, mint and white wine vinegar in a small bowl. Season with salt and pepper. Set aside.
Heat the olive oil in a medium frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the garlic and cumin & paprika blend and cook for 1 minute, or until fragrant.
Add the lamb mince and carrot to the frying-pan, breaking it up with a wooden spoon and cook for 5-6 minutes, or until browned. Remove from the heat.
Meanwhile, to render your wraps as fresh as they were out of the oven, sprinkle them with a few drops of water and pop in the microwave for 10 seconds. Instantly soft and fresh! Spread the hummus evenly over the wholemeal Lebanese bread. Top with the lamb and carrot mixture and half the rocket leaves and roll up to wrap tightly. Heat the wrap in the large frying pan over a medium heat for 3-4 minutes. Turn gently to keep tight. If you like you can use a sandwich press to heat the wrap for a crispy result.
Slice each wrap in half. Serve with the remaining rocket leaves, lightly drizzled in olive oil, and the minted yoghurt on the side. Enjoy!