Paleo Slow Cooked Pulled Lamb Wraps with a Creamy Garlic, Rosemary & Mint Sauce. Perfect for a “gourmet” lunch or dinner, these wraps are super easy to make and a delight to eat!
So I’ve mentioned before on this blog that I used to be a backing vocalist. I had some of the best moments of my life which had so much to do with touring. Being a part of super talented musicians and artists and getting to perform and do what you love was so rewarding. I’ve been fortunate enough to do shows in some lovely places, including the transcontinental city of Turkey: Istanbul.
Turkish food is wonderful and I remember having this awesome dish called Iskender; which is thick cuts of lamb in a tomato sauce with butter and yogurt on top. It’s such a delicious dish and it’s basically the inspiration for this Paleo Slow Cooked Pulled Lamb Wraps recipe (lol that’s a mouthful!).
Well, I had some leftover lamb from my empanadas and I wanted to make a wrap. That took my mind to a Doner kebab but then I wanted a sauce in my wrap, reminiscent of the yogurt in Iskender. So, I went ahead and made up a white sauce that could mimic that but with my own paleo flare.
What I created was a deliciously creamy, garlic, rosemary and mint sauce to top the beautifully slow cooked pulled lamb and filled the wrap with veggies. If you wanted, this doesn’t have to be a “wrap” – it’s actually the recipe to my plantain bread with one egg white to help it wrap easier. You could totally skip this and just make this a sandwich instead.
This is the perfect “gourmet” lunch or dinner. You can fill the wrap with whatever veggies you have on hand and if you don’t have lamb, you can certainly substitute with beef.
- 1 Plantains
- 2 eggs
- 1 egg white
- Pinch of Salt & Pepper (I used Pink Himalayan)
- 250 ml / 8.5 fl.oz coconut milk
- ¼ tsp dried garlic
- ½ tsp dried rosemary
- ¼ tsp dried mint
- Salt & Pepper to taste
- Leftover slow cooked pulled lamb (recipe in notes)
- Preheat your oven to 175C/350F
- Cut off the ends of your plantain, peel and dice into quarters.
- Place the plantain, eggs, salt and pepper in a blender. Process until smooth.
- Pop in the oven for 20-23 minutes, or until golden brown.
- Next, place a saucepan on medium heat.
- Add in your coconut milk, garlic, rosemary, mint, salt & pepper.
- Bring to a boil, then simmer for 15 minutes or until the sauce is as thick as you like. The longer it simmers, the thicker it becomes.
- Once wrap and sauce are done, construct your wrap with the leftover pulled lamb and veggies of your choice.
- Serve and enjoy!
Be sure to spread the mixture out enough so the wrap cooks evenly. Also, be sure to place slightly more of the mixture towards the edges of the wrap, this will ensure the edges are not too crisp.
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