Greek Lamb Souvlaki Wraps with Crunchy Slaw & Tzatziki
Serves: 4 | Cooking Time: 30 min
- 500g Cleavers Lamb Souvlaki Strips
- 1 pack Organic Khorasan or Spelt Wraps (approximately 8 wraps, depending on pack size)
- ¼ green cabbage, finely shredded
- 150g cucumber, thinly sliced
- 150g tomatoes, diced
- 100g carrots, grated
- 1 tbsp olive oil
For the tzatziki:
- ½ cup Greek yoghurt
- ½ tsp minced garlic
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt and black pepper, to taste
- Prepare the slaw by combining the shredded cabbage and grated carrot in a bowl. Toss with a little lemon juice and olive oil.
- Make the tzatziki by combining Greek yoghurt, garlic, lemon juice and olive oil. Season with salt and pepper and refrigerate until needed.
- Heat a large frying pan over medium-high heat. Add olive oil and cook the lamb souvlaki strips in batches for approximately 5–7 minutes, turning until browned and cooked through, or according to the pack instructions.
- Warm the Khorasan or Spelt Wraps in a dry frying pan for approximately 20–30 seconds per side until soft and pliable.
- Spread each wrap with tzatziki, add the cooked lamb and top with cabbage slaw, cucumber and tomatoes.
- Roll tightly, folding in the sides to hold the filling, and serve immediately.
Chef's Tip: Let everyone build their own souvlaki wraps! It's a fun family dinner and a great way to encourage children to enjoy their vegetables.
Vegetarian/Vegan Swap: Replace the lamb with grilled chickpeas or marinated tofu. For a vegan version, use dairy-free yoghurt for the tzatziki and check that the wraps are vegan-friendly.