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Close up of plantain wrap filled with spinach, peppers, lamb and white sauce

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 Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 2 servings
Calories 439 kcal
Author WhittyPaleo


For the wrap:

  • 1 Plantains
  • 2 eggs
  • 1 egg white
  • Pinch of Salt & Pepper (I used Pink Himalayan)

For the sauce:

  • 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


  1. Preheat your oven to 175C/350F
  2. Cut off the ends of your plantain, peel and dice into quarters.
  3. Place the plantain, eggs, salt and pepper in a blender. Process until smooth.
  4. On a fairly large baking tray or silicone mat, spread your mixture as wide and thin as you can.*
  5. Pop in the oven for 20-23 minutes, or until golden brown.
  6. Next, place a saucepan on medium heat.
  7. Add in your coconut milk, garlic, rosemary, mint, salt & pepper.
  8. 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.
  9. Once wrap and sauce are done, construct your wrap with the leftover pulled lamb and veggies of your choice.
  10. Serve and enjoy!

Recipe Notes

Slow cooked lamb

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.