Ingredients
Equipment
Method
- Begin by seasoning the diced lamb with salt and crushed black pepper. Let it marinate for about 10 minutes.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pumpkin and cook for about 5 minutes until tender. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Add the minced garlic and cook for 1 minute until fragrant. Then, add the marinated lamb and brown it on all sides for approximately 8-10 minutes.
- Once the lamb is browned, stir in the ground cumin and the reserved cooked pumpkin. Cook together for an additional 3-5 minutes, allowing the flavors to meld. Adjust seasoning with more salt and black pepper if desired.
- Lay out the whole wheat wraps and place a generous amount of the lamb and pumpkin mixture in the center. Top with fresh lettuce.
- Fold the sides of the wrap inward, then roll from the bottom up tightly to secure the filling. Cut each wrap in half.
- Arrange the wraps on a plate alongside a simple side salad and a spoon of yogurt for a delightful finish.
Nutrition
Notes
Feel free to swap the lamb for chicken or turkey if you're looking for alternative protein sources!
Don’t hesitate to get creative with additional vegetables like bell peppers or spinach.
For meal prep, these wraps can be made ahead and stored in the refrigerator for up to 2 days, just remember to wrap them tightly in foil to keep them fresh.
Enjoy being the superstar of the kitchen!
Don’t hesitate to get creative with additional vegetables like bell peppers or spinach.
For meal prep, these wraps can be made ahead and stored in the refrigerator for up to 2 days, just remember to wrap them tightly in foil to keep them fresh.
Enjoy being the superstar of the kitchen!