Photo: Emiliano Vittoriosi
Tandoori lamb wrap
21 ingredients
10 min
Serves 5
openrecipes
These wraps are the perfect grab-and-go meal. You can also use seasoned yoghurt and some fresh chopped coriander and mint instead of the chutney.
Estimated Nutrition (whole recipe, rough)
1232
Calories
46g
Protein
52g
Fat
148g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150ml/5fl oz Greek-style yoghurt
- ½ small onion
- 1 garlic
- 2.5cm/1in piece fresh ginger
- 2 tsp each garam masala
- 1 tsp ground coriander
- ½ tsp ground fennel seeds
- ¼ tsp freshly ground black pepper
- 1 tbsp vegetable oil
- 2 tbsp fresh coriander
- ½ tsp red chilli powder
- 2 tsp lemon juice
- 1 tsp salt
- 400g/14oz lamb
- 2 tbsp melted butter
- 5 ready-made flour tortillas
- ½ onion
- 2 tomatoes, finely sliced
- 1 Little Gem lettuce
- 100ml/3½fl oz green chutney, mixed with 3 tbsp yoghurt
- You'll need ten wooden skewers, soaked in water for half an hour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes