Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2tablespoons sugar
- 400grams frozen straight cut chips (optional, to serve)
- 1 avocado, sliced
- 2 tomatoes, sliced
- 1/2 cucumber, diced
- 1 red onion, sliced
- 1/2 bunch parsley, chopped
- 4 pita wraps
- 1/2 cup vinegar
- 1 lemon, cut into wedges (to serve)
- 1 lemon, juiced
- 1 cup Greek-style yoghurt
- 2tablespoons olive oil
- 1 tin brown lentils, drained
- 600grams leftover barbecued lamb, reheated and sliced
- 1 clove garlic
Nutrition per serving
4880kJ
Protein
56.5grams
Sugars
18.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Juicy lamb meets tangy tzatziki in this pita bread wrap. All it takes is 15 minutes and you can even eat it one-handed. Need we say more?
Method
Step 1 of 4
To make pickled onions, heat vinegar, 1/4 cup water and sugar in a small pot over medium heat until almost boiling and season with salt to taste. Place onion in a small bowl and pour over pickling liquid. Cover and set aside at room temperature.
Step 2 of 4
To make tzatziki, combine Greek-style yoghurt, cucumber and garic, cover and set aside.
Step 3 of 4
To make lentil salad, place lentils, parsley, lemon and olive oil in a small bowl and stir to combine. Season to taste.
Step 4 of 4
Divide lamb, tomato and avocado amongst pita and top with lentil salad, drained pickled onions and tzatziki. Roll into wraps and serve with lemon wedges and optional chips.
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