What are the main ingredients in Lamb Mince Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Lamb Mince Wrap?

Calories: 1395, Carbs: 132 grams, Fat: grams, Protein: 56 grams, Sugar: 34.9 grams, Salt: 2299 grams

How do I prepare Lamb Mince Wrap?

MMMMM MINCE: Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover to keep warm. ADD SOME COLOUR: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 3-5 minutes. Remove from the pan and cover to keep warm. REACH FOR THE ROTIS: Return the pan, wiped down, to medium-high heat. When hot, warm the rotis until heated through and lightly toasted, 1-3 minutes per side. Once heated, stack on a plate and cover to keep warm. SOME PREP: Peel and roughly slice the onion. Rinse, deseed, and cut the pepper into strips. Rinse and roughly shred the green leaves. Rinse and cut the cucumber into matchsticks. BUTTER-NUT FORGET IT: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). EAT UP, CHEF!: Smear the warmed rotis with the sriracha mayo (to taste). Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up and serve with the roasted butternut and any remaining charred veg.

What should be prepared from my kitchen to make Lamb Mince Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Lamb Mince Wrap

Name: Lamb Mince Wrap
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

This dish is both delicious and packed full of healthy goodness with charred yellow peppers and red onions, green leaves, oven-roasted butternut chunks, cucumber matchsticks, and caramelised lamb mince. Dollop over the sriracha sauce, fold, and enjoy. That’s a wrap, Chef!

Lamb Mince Wrap

with roast butternut & sriracha That Mayo

Hands on Time: 30 - 35 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Butternut
Cucumber
Free-range Lamb Mince
Green Leaves
NOMU BBQ Rub
Onion
Onions
Rotis
Sriracha Mayo

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

BUTTER-NUT FORGET IT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
SOME PREP
Peel and roughly slice ½ the onion. Rinse, deseed, and cut ½ the pepper into strips. Rinse and roughly shred the green leaves. Rinse and cut the cucumber into matchsticks.
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 3-4 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover to keep warm.
ADD SOME COLOUR
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 3-5 minutes. Remove from the pan and cover to keep warm.
REACH FOR THE ROTIS
Return the pan, wiped down, to medium-high heat. When hot, warm the rotis until heated through and lightly toasted, 1-3 minutes per side. Once heated, stack on a plate and cover to keep warm.
EAT UP, CHEF!
Smear the warmed rotis with the sriracha mayo (to taste). Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up and serve with the roasted butternut and any remaining charred veg.

Butternut - 250g
Onion - 1
Bell Pepper - 1
Green Leaves - 20g
Cucumber - 50g
Free-range Lamb Mince - 150g
NOMU BBQ Rub - 15ml
Rotis - 2
Sriracha Mayo - 1 unit

Download the Recipe

Serves 2

BUTTER-NUT FORGET IT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
SOME PREP
Peel and roughly slice the onion. Rinse, deseed, and cut the pepper into strips. Rinse and roughly shred the green leaves. Rinse and cut the cucumber into matchsticks.
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover to keep warm.
ADD SOME COLOUR
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 3-5 minutes. Remove from the pan and cover to keep warm.
REACH FOR THE ROTIS
Return the pan, wiped down, to medium-high heat. When hot, warm the rotis until heated through and lightly toasted, 1-3 minutes per side. Once heated, stack on a plate and cover to keep warm.
EAT UP, CHEF!
Smear the warmed rotis with the sriracha mayo (to taste). Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up and serve with the roasted butternut and any remaining charred veg.

Butternut - 500g
Onion - 1
Bell Pepper - 1
Green Leaves - 40g
Cucumber - 100g
Free-range Lamb Mince - 300g
NOMU BBQ Rub - 30ml
Rotis - 4
Sriracha Mayo - 1 unit

Download the Recipe

Serves 3

BUTTER-NUT FORGET IT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
SOME PREP
Peel and roughly slice 1½ of the onions. Rinse, deseed, and cut 1½ of the peppers into strips. Rinse and roughly shred the green leaves. Rinse and cut the cucumber into matchsticks.
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover to keep warm.
ADD SOME COLOUR
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 5-8 minutes. Remove from the pan and cover to keep warm.
REACH FOR THE ROTIS
Return the pan, wiped down, to medium-high heat. When hot, warm the rotis until heated through and lightly toasted, 1-3 minutes per side. Once heated, stack on a plate and cover to keep warm.
EAT UP, CHEF!
Smear the warmed rotis with the sriracha mayo (to taste). Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up and serve with the roasted butternut and any remaining charred veg.

Butternut - 750g
Onions - 2
Bell Peppers - 2
Green Leaves - 60g
Cucumber - 150g
Free-range Lamb Mince - 450g
NOMU BBQ Rub - 45ml
Rotis - 6
Sriracha Mayo - 2 units

Download the Recipe

Serves 4

BUTTER-NUT FORGET IT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
SOME PREP
Peel and roughly slice the onions. Rinse, deseed, and cut the peppers into strips. Rinse and roughly shred the green leaves. Rinse and cut the cucumber into matchsticks.
MMMMM MINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (stirring occasionally). In the final minute, add the NOMU rub. Remove from the pan and cover to keep warm.
ADD SOME COLOUR
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pepper strips until charred but still crunchy, 5-8 minutes. Remove from the pan and cover to keep warm.
REACH FOR THE ROTIS
Return the pan, wiped down, to medium-high heat. When hot, warm the rotis until heated through and lightly toasted, 1-3 minutes per side. Once heated, stack on a plate and cover to keep warm.
EAT UP, CHEF!
Smear the warmed rotis with the sriracha mayo (to taste). Top with the shredded leaves, the spiced mince, the charred veg, and the cucumber matchsticks. Dollop over any remaining sriracha mayo (to taste). Fold up and serve with the roasted butternut and any remaining charred veg.