A delicious gluten-free coconut wrap is loaded with the tastiest, sauciest lamb goulash coated in a fragrant tomato sauce. Green leaves, creamy feta and crunchy flaked almonds join the ‘wrap party’! Sweet oven-roasted butternut is served alongside. Seriously, need we say more?
Loaded Lamb Coconut Wrap
Loaded Lamb Coconut Wrap
with roasted butternut & feta
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Butternut
- Danish Feta
- Danish-style Feta
- Flaked Almonds
- Free-range Lamb Goulash
- Gluten-free Coconut Wrap
- Gluten-free Coconut Wraps
- Green Leaves
- Onion
- Onions
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
YOU Butternut DO THAT!
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
Tomato BASE
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 5-6 minutes until soft and browned, shifting occasionally. Add the chopped Tomato and 50ml of water. Reduce the heat and leave to simmer for 10-15 minutes until reduced and thickened, stirring occasionally.
LAMB TIME
When the Onion and Tomato mixture has 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the lamb pieces and fry for 5-6 minutes or until crispy, shifting as they colour. Remove from the pan and set aside to rest for 3 minutes. On completion, add to the pan with the reduced tomato sauce. Toss until fully combined and season with salt, pepper, and a sweetener of choice.
FINISHING TOUCHES
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the coconut wrap for about 30 seconds per side until warmed through and lightly golden. Remove from the pan on completion.
WRAP PARTY!
Plate up the wrap and top with the tomatoey lamb, and the rinsed green leaves. Crumble over the drained feta and a sprinkle over the flaked almonds. Wrap it up and serve alongside the roasted Butternut and any remaining fillings. Well done, Chef!
YOU Butternut DO THAT!
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
Tomato BASE
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 5-6 minutes until soft and browned, shifting occasionally. Add the chopped Tomato and 100ml of water. Reduce the heat and leave to simmer for 10-15 minutes until reduced and thickened, stirring occasionally.
LAMB TIME
When the Onion and Tomato mixture has 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the lamb pieces and fry for 5-6 minutes or until crispy, shifting as they colour. Remove from the pan and set aside to rest for 3 minutes. On completion, add to the pan with the reduced tomato sauce. Toss until fully combined and season with salt, pepper, and a sweetener of choice.
FINISHING TOUCHES
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the coconut wraps one at a time for about 30 seconds per side until warmed through and lightly golden. Remove from the pan on completion and stack on a plate as you go to keep them warm.
WRAP PARTY!
Plate up the wraps and top with the tomatoey lamb, and the rinsed green leaves. Crumble over the drained feta and a sprinkle over the flaked almonds. Wrap them up and serve alongside the roasted Butternut and any remaining fillings. Well done, Chef!
YOU Butternut DO THAT!
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. To make sure they get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
Tomato BASE
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 6-7 minutes until soft and browned, shifting occasionally. Add the chopped Tomato and 150ml of water. Reduce the heat and leave to simmer for 15-20 minutes until reduced and thickened, stirring occasionally.
LAMB TIME
When the Onion and Tomato mixture has 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the lamb pieces and fry for 5-6 minutes or until crispy, shifting as they colour. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes. On completion, add to the pan with the reduced tomato sauce. Toss until fully combined and season with salt, pepper, and a sweetener of choice.
FINISHING TOUCHES
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the coconut wraps one at a time for about 30 seconds per side until warmed through and lightly golden. Remove from the pan on completion and stack on a plate as you go to keep them warm.
WRAP PARTY!
Plate up the wraps and top with the tomatoey lamb, and the rinsed green leaves. Crumble over the drained feta and a sprinkle over the flaked almonds. Wrap them up and serve alongside the roasted Butternut and any remaining fillings. Well done, Chef!
YOU Butternut DO THAT!
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. To make sure they get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
Tomato BASE
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 6-7 minutes until soft and browned, shifting occasionally. Add the chopped Tomato and 200ml of water. Reduce the heat and leave to simmer for 15-20 minutes until reduced and thickened, stirring occasionally.
LAMB TIME
When the Onion and Tomato mixture has 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the lamb pieces and fry for 5-6 minutes or until crispy, shifting as they colour. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes. On completion, add to the pan with the reduced tomato sauce. Toss until fully combined and season with salt, pepper, and a sweetener of choice.
FINISHING TOUCHES
Return the pan, wiped down, to a medium-high heat. When hot, dry toast the coconut wraps one at a time for about 30 seconds per side until warmed through and lightly golden. Remove from the pan on completion and stack on a plate as you go to keep them warm.
WRAP PARTY!
Plate up the wraps and top with the tomatoey lamb, and the rinsed green leaves. Crumble over the drained feta and a sprinkle over the flaked almonds. Wrap them up and serve alongside the roasted Butternut and any remaining fillings. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Loaded Lamb Coconut Wrap?
The preparation time for Loaded Lamb Coconut Wrap with roasted butternut & feta is between 15 and 30 minutes.
What is the total time required to make Loaded Lamb Coconut Wrap with roasted butternut & feta?
The total time required to make Loaded Lamb Coconut Wrap with roasted butternut & feta is between 35 and 55 minutes.
How many servings does Loaded Lamb Coconut Wrap provide?
4 servings
What are the main ingredients in Loaded Lamb Coconut Wrap?
Butternut, Danish Feta, Danish-style Feta, Flaked Almonds, Free-range Lamb Goulash, Gluten-free Coconut Wrap, Gluten-free Coconut Wraps, Green Leaves, Onion, Onions, Tomato, Tomatoes
What is the nutritional information of Loaded Lamb Coconut Wrap?
Calories: 870, Carbs: 67 grams, Fat: grams, Protein: 41.4 grams, Sugar: 17.6 grams, Salt: 613 grams
How do I prepare Loaded Lamb Coconut Wrap?
YOU BUTTERNUT DO THAT!: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. TOMATO BASE: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 5-6 minutes until soft and browned, shifting occasionally. Add the chopped tomato and 100ml of water. Reduce the heat and leave to simmer for 10-15 minutes until reduced and thickened, stirring occasionally. LAMB TIME: When the onion and tomato mixture has 5 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the lamb pieces and fry for 5-6 minutes or until crispy, shifting as they colour. Remove from the pan and set aside to rest for 3 minutes. On completion, add to the pan with the reduced tomato sauce. Toss until fully combined and season with salt, pepper, and a sweetener of choice. FINISHING TOUCHES: Return the pan, wiped down, to a medium-high heat. When hot, dry toast the coconut wraps one at a time for about 30 seconds per side until warmed through and lightly golden. Remove from the pan on completion and stack on a plate as you go to keep them warm. WRAP PARTY!: Plate up the wraps and top with the tomatoey lamb, and the rinsed green leaves. Crumble over the drained feta and a sprinkle over the flaked almonds. Wrap them up and serve alongside the roasted butternut and any remaining fillings. Well done, Chef!
What should be prepared from my kitchen to make Loaded Lamb Coconut Wrap?
Butternut, Danish Feta, Danish-style Feta, Flaked Almonds, Free-range Lamb Goulash, Gluten-free Coconut Wrap, Gluten-free Coconut Wraps, Green Leaves, Onion, Onions, Tomato, Tomatoes
How many calories does Loaded Lamb Coconut Wrap have?
870 calories
How much fat content does Loaded Lamb Coconut Wrap have?
grams
Woolies Products in this dish
