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
Lamb Mince Wrap
with roast butternut & sriracha That Mayo
Hands on Time: 30 - 35 minutes
Overall Time: 30 - 35 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Lamb Mince Wrap?
The preparation time for Lamb Mince Wrap with roast butternut & sriracha That Mayo is between 30 and 35 minutes.
What is the total time required to make Lamb Mince Wrap with roast butternut & sriracha That Mayo?
The total time required to make Lamb Mince Wrap with roast butternut & sriracha That Mayo is between 30 and 35 minutes.
How many servings does Lamb Mince Wrap provide?
4 servings
What are the main ingredients in Lamb Mince Wrap?
Bell Pepper, Bell Peppers, Butternut, Cucumber, Free-range Lamb Mince, Green Leaves, NOMU BBQ Rub, Onion, Onions, Rotis, Sriracha Mayo
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?
Bell Pepper, Bell Peppers, Butternut, Cucumber, Free-range Lamb Mince, Green Leaves, NOMU BBQ Rub, Onion, Onions, Rotis, Sriracha Mayo
How many calories does Lamb Mince Wrap have?
1395 calories
How much fat content does Lamb Mince Wrap have?
grams
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