Paleo Slow Cooked Pulled Lamb Wraps with Creamy Garlic, Rosemary Mint sauce
Succulent slow cooked lamb with veggies, covered in a creamy garlic, rosemary & mint sauce. Housed in a paleo and gluten free plantain wrap. Perfect for lunch or dinner!
Course
Main Dish
Cuisine
Turkish
Keyword
paleo
Prep Time5minutes
Cook Time23minutes
Total Time28minutes
Servings2servings
Calories439kcal
AuthorWhittyPaleo
Ingredients
For the wrap:
1Plantains
2eggs
1egg white
Pinch of Salt & Pepper(I used Pink Himalayan)
For the sauce:
250ml/ 8.5 fl.oz coconut milk
¼tspdried garlic
½tspdried rosemary
¼tspdried mint
Salt & Pepper to taste
Leftover slow cooked pulled lamb(recipe in notes)
Veggies
Instructions
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.
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.