- add extra fibre
- add extra fruit & vegetables
- reduce the amount of sugar, salt, or saturated fat
Diabetes Victoria members have access to a large range of recipes and meal plans that meet our nutrition guidelines. Find out more about membership.
Moroccan lamb and chickpea wrapsThe Australian Women’s Weekly Diabetes – Delicious recipes that will have you happy to eat healthy
Prep + cook time: 15 minutes
Type of recipe: light meals & lunches, quick and easy
- 200g lamb fillets
- 125g canned chickpeas, rinsed, drained
- 60g drained char-grilled capsicum, sliced thinly
- ½ small red onion (50g), chopped finely
- 1 large tomato, chopped finely
- ¼ cup loosely packed fresh mint leaves
- 2 tablespoons lemon juice
- 1 teaspoon olive oil
- ¼ cup (70g) low-fat plain yoghurt
- ¼ teaspoon harissa paste
- 6 butter lettuce leaves
- 2 rye mountain breads (50g)
- Cook lamb on a heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover lamb; rest for 5 minutes, then slice thickly.
- Meanwhile, combine chickpeas, capsicum, onion, tomato, mint, juice and oil in a bowl; stir to combine.
- Combine yoghurt and harissa in a small bowl.
- Divide yoghurt mixture, lettuce, lamb and chickpea mixture between wraps. Roll firmly to enclose filling.
Harissa is a very hot paste; there are many different brands of harissa paste available, and the strengths vary enormously. Reduce the amount of harissa to suit your taste if you are not used to the fiery heat.
Per serve (2)
Total fat 9.9g
Saturated fat 2.6g
All recipes from The Australian Women’s Weekly’s Diabetes, Bauer Books, $12.95.
Photographer Louise Lister
Stylist Vivian Walsh
Food preparation Sarah Hobbs, Cynthia Black