This is one nourishing dinner meal you will want on your table this week – it will please the whole family! It’s exotic, lebanese inspired flavours will have you think you were eating out at a fancy restaurant. It’s an easy one to make doubles of and have for lunch the next day too. Perfect for those with sensitive tummies too as it’s gluten free and fodmap friendly. Give this Healthy Lamb Wrap with Tzatziki and Tabouleh a try today!
Healthy Lamb Wrap with Tzatziki and Tabouleh (gluten free, FODMAP friendly) Recipe
LAMB WRAP, WITH TZATZIKI AND TABOULEH
Author: Eat Pray Workout
Recipe type: Lunch, Dinner
Ingredients
- FOR THE LAMB:
- 400g lamb
- 1 T garlic infused olive oil
- 1 T oregano
- juice and zest from ½ a lemon
- FOR THE TABOULEH:
- ½ bunch of parsley
- 1T lemon juice
- 2 T garlic infused olive oil
- 1 spring onion stem (green part only)
- 3 mint leaves
- ½ tomato, seeded
- ¼ C cooked quinoa
- FOR THE TZATZIKI
- ½ C lactose-free greek yoghurt
- ½ cucumber, seeded
- 3 mint leaves
- 1 tsp garlic infused olive oil
- 1 spring onion stem (green part only)
- pinch of salt
- 4 gluten free wraps (you can use wholemeal regular wraps if you're not gluten intolerant)
- 100g feta
Instructions
- For the lamb - dice lamb into small chunks, place in a bowl, add garlic infused olive oil, oregano, and lemon. Mix, cover bowl, and set aside in the fridge.
- For the tabouleh - add parsley, lemon juice, garlic infused olive oil, spring onion stem, and mint leaves to a food processor, and pulse until you have a consistency you like (I prefer mine a little chunky!). Scoop out the seeds and pulp from the tomato, and dice into small pieces. Add to the parsley, along with the quinoa, and stir through.
- For the tzatziki - slice the ½ cucumber lengthways, and scoop out the seeds and pulp. Cut cucumber into small pieces, and finely chop the mint leaves and spring onion stem.
- Mix the cucumber, mint, spring onion, garlic olive oil, and salt into the yoghurt.
- Load up your wrap how you like it, and enjoy!
Nutrition Information
Serving size: 4
This recipe uses quinoa in the tabouli for extra texture and grainy goodness. This also makes it more filling meaning you will only need one wrap per person. I hope you love this recipe as much as I do! Don’t hesitate to let me know your thoughts in the comments below. Have a fantastic time cooking!
Need new ideas to help you get fit & toned?
Let us help you get ready for summer with over 6 FREE workout printables, a daily planner & our weekly newsletter. Enter your name & email below!
Your information will NEVER be shared or sold to a 3rd party...we HATE SPAM TOO!
The following two tabs change content below.
Amy Darcy
Editor & Founder at Eat Pray Workout
Amy is the founder and editor of Eat Pray Workout. She is an Australian lawyer, army wife, health & fitness lover and Mum. Sharing her passion for a holistic and realistic approach to wellbeing and fitness, her mission is to inform, inspire & empower women to live a flourishing healthy lifestyle.
Latest posts by Amy Darcy (see all)
- Nutritionist Jes Cox shares the non-negotiables for any well balanced diet - February 12, 2020
- Interview: Work & Life with Sally Obermeder & Maha Corbett - November 21, 2019
- Choc Orange Hemp Protein Cookies - November 14, 2019
Comments