Recipes For Dinner Protein
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Combine the flour, baking powder and salt in a large bowl. Add the coconut milk and stir until well combined. Divide the dough into 8 even portions. Roll out 1 portion on a sheet of baking paper to a 20cm disc. Heat a large heavy-based frying pan over medium-high heat and spray with olive oil spray. Cook the wrap for 1 1/2 mins or until lightly charred. Spray with olive oil spray and turn. Cook for a further 1 1/2 mins or until lightly charred and cooked through. Transfer the wrap to a clean tea towel and cover to keep warm. Repeat with the remaining dough portions to make 8 wraps.
Combine the onion and lemon juice in a small bowl. Heat the frying pan over medium-high heat. Add the tomatoes and cook for 3 mins or until tomatoes begin to collapse. Transfer to a plate.
Sprinkle the lamb with the cumin and paprika. Heat a lightly greased barbecue grill or chargrill on high. Cook lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
Drain the onion. Divide wraps among serving plates. Top with lettuce, lamb, tomatoes, avocado and onion. Sprinkle with mint and serve with lemon wedges.
270g plain flour
8.00 gm baking powder
2.40 gm salt
400ml coconut milk
1/2 red onion, very thinly sliced
42.00 gm lemon juice
250g cherry tomatoes
4 lamb leg steaks
2.50 gm ground cumin
2.50 gm ground paprika
2 baby cos lettuce, leaves torn
1 avocado, stoned, peeled, thinly sliced
Mint leaves, to serve
Lemon wedges, to serve
39.7 grams fat
26.5 grams saturated fat
67.2 grams carbohydrates
7.1 grams sugar
36.6 grams protein
219.5 milligrams cholesterol
474.8 milligrams sodium
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These homemade wraps are a game changer for your barbecue entertaining. Loaded with tender lamb, vegies and a quick pickle, they will be gone in no time.