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.
#whenlunchdoesnthavetobeboring
- 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)
- Veggies
- 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.
- On a fairly large baking tray or silicone mat, spread your mixture as wide and thin as you can.*
- 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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Elaine A Hunt says
Can the wraps be made with green plantains? Also, can the wraps be made and then frozen so they can be readily available for a quick meal? If I wanted to made a large batch of the sauce for multiple uses, how long do you think it would last in the frig? It sounds so good!
WhittyPaleo says
Hi Elaine, this is a very late response lol! Yes, you can use green plantains although it won’t be as sweet. You can freeze the wraps and reheat in the oven or microwave and it should come out fine. The sauce no longer than a week but always use your nose and eyes to check 🙂
Serena says
Oh my. Doner kebabs were among my top 3 or at least top 5 favorite foods of all the European places I’ve visited. (I had them at a Turkish stand in Germany, but I’ve also had amazing dishes in Incirlik as well, just can’t remember what they were called). I cannot wait to try this, especially if it’s anything like a doner kebab. (Drooling already…). Thanks for the amazing inspirational recipes!!!
WhittyPaleo says
Ooh the sauce was definitely inspired by Iskender.. the meat may not taste exactly like a Doner but it is still super delicious! Thanks for stopping by Serena, I hope you enjoy!
Chelsea says
These look SO DANG GOOD! Lamb isn’t readily available where I live (unless I pay a fortune), but if I get my hands on some anytime soon, I’m making these for sure!
WhittyPaleo says
Thanks Chelsea! Honestly, if I wasn’t craving this I totally wouldn’t have noticed that lamb is actually a pricey meat. If you do though, it’ll be a treat! 🙂
fabfood4all says
Awesome wraps, I’ve never thought to put lamb in mine, fab that you made your own version of a wrap too:-)
WhittyPaleo says
Yes it’s definitely a new thing since I had some leftover but really delicious! Thanks for stopping by 🙂
Kelly @ Mostly Homemade Mom says
My husband went on a trip to the Middle East two years ago and he hasn’t stopped bugging me about trying lamb like this! I’m loving the sauce you have on them, I might just give it a go!
WhittyPaleo says
Aha, they really do have a way with lamb over there! I hope you’ll enjoy! Thanks for stopping by Kelly 🙂
fearlessdining says
I can’t believe those yummy looking wraps are paleo. Must Try!!
WhittyPaleo says
Aha they sure are + they are super delicious! I hope you enjoy, thanks for stopping by 🙂
Liz @ I Heart Vegetables says
I’ve been loving rosemary lately so I want to eat that sauce with a spoon! It looks great!
WhittyPaleo says
Gosh the sauce is awesome and so lovely in the wrap! Thanks for stopping by Liz! 🙂
Sue/theviewfromgreatisland says
This looks so amazing, it makes me want to go out and buy all the ingredients right now…love the texture of that pulled lamb…
WhittyPaleo says
Ooh thank you, the lamb is everything! Thank you for stopping by Sue!