What are the main ingredients in Loaded Lamb Coconut Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Loaded Lamb Coconut Wrap

Name: Loaded Lamb Coconut Wrap
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional)

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

with roasted butternut & feta

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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)

Serves 1

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!

Butternut - 250g
Onion - 1
Tomato - 1
Free-range Lamb Goulash - 150g
Gluten-free Coconut Wrap - 1
Green Leaves - 20g
Danish-style Feta - 20g
Flaked Almonds - 10g

Download the Recipe

Serves 2

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!

Butternut - 500g
Onion - 1
Tomatoes - 2
Free-range Lamb Goulash - 300g
Gluten-free Coconut Wraps - 2
Green Leaves - 40g
Danish Feta - 40g
Flaked Almonds - 20g

Download the Recipe

Serves 3

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!

Butternut - 750g
Onions - 2
Tomatoes - 3
Free-range Lamb Goulash - 450g
Gluten-free Coconut Wraps - 3
Green Leaves - 60g
Danish-style Feta - 60g
Flaked Almonds - 30g

Download the Recipe

Serves 4

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!