eCook Meal
Lamb Mince Wrap
with roast butternut & sriracha That Mayo
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!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R350.80
for 4 servings · R87.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
Sriracha Mayo needs 2 unitsFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml R114.99 · whole pack (size can't be divided)R114.99
-
Rotis needs 8Mini Butter Rotis 12 x 17 g R39.99 · whole pack (size can't be divided)R39.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- NOMU BBQ Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Butternut, Cucumber, Green Leaves, Lamb Mince, NOMU BBQ Rub, Onion, 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?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Lamb Mince Wrap?
Bell Pepper, Butternut, Cucumber, Green Leaves, Lamb Mince, NOMU BBQ Rub, Onion, Rotis, Sriracha Mayo
How many calories does Lamb Mince Wrap have?
1395 calories
How much fat content does Lamb Mince Wrap have?
grams