Lahmacun wraps
Thin, crispy flatbreads with spiced lamb, rolled with salad and lemon.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Lamb mince400 g
- Chopped tomatoes (tin)1 tin
- Brown onions150 g
- Peppers1 pepper
- Plain tortilla wraps8 wraps
- Lettuce1 lettuce
- Lemons1 lemon
Also uses from the cupboard: table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven to 230°C (210°C fan). Blitz the onion and pepper in a food processor until very fine, or grate them, and squeeze out the liquid. Drain the chopped tomatoes in a sieve. Mix both with the raw lamb mince, a teaspoon of paprika, a teaspoon of cumin and half a teaspoon of salt.400 g lamb mince1 tin chopped tomatoes150 g brown onions1 pepper
- Lay the wraps on baking trays and spread the mixture very thinly over each, right to the edges.8 wraps
- Bake for 8 to 10 minutes, in batches, until the lamb is cooked and the edges are crisp.
- Top with shredded lettuce and a squeeze of lemon juice, then roll up to eat.1 lettuce1 lemon
Spread the topping very thinly. Lahmacun should be crisp, not thick like a pizza.
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