Ingredients
- 175 g lean lamb steaks, thinly sliced
- 1 teaspoon olive oil
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano leaves
- 1 small clove garlic, crushed
- ¼ cup hummus
- 2 x 75 g large wholemeal Lebanese breads, warmed
- 50 g baby spinach leaves
- 2 roma tomatoes, sliced
- ½ red onion, thinly sliced
- 2 tablespoons reduced fat plain Greek yoghurt
- Lemon wedges, to serve
Method
Step 1
Place lamb in a bowl. Add oil, paprika, oregano and garlic. Season with freshly ground pepper. Toss to coat.
Step 2
Heat a non-stick grill pan over a high heat. Add lamb strips in a single layer. Cook for 1-2 minutes on each side, until lightly charred and cooked to your liking. Transfer to a plate and cover with foil to keep warm.
Step 3
Spread hummus over bread rounds. Top evenly with spinach, onion, tomato and lamb. Spoon over yoghurt. Add a squeeze of lemon juice and roll up to enclose filling. Cut in half to serve.
Tips
- For a change, replace lamb with chicken breast stir-fry strips.
- Check labels on hummus and choose the brand lowest in sodium.
