Cajun Lamb Wrap with Sweet Potato, Rocket, Walnuts and Parmesan Cheese

Prep: 30 mins
Cook: 20 mins
Servings: 6
cajun lamb wrap
Serve up a feast for friends with these juicy cajun lamb wraps.

Ingredients

  • 6 x Helga’s Sweet Potato wraps 

  • 3 tbsp olive oil 

  • 400g lamb backstrap, seasoned  

  • 1 cup sweet potato (250g), diced  

  • 4 beetroots (300g), cooked then sliced 

  • 1/2 cup walnuts (50g) 

  • 1 cup wild rocket (50g) 

  • 1/4 cup mint leaves (25g) 

  • 1/2 cup shaved Parmesan (45g)  

  • 1/4 balsamic glaze 

  • Pepper and salt 

Method

  1. In a large pan on a medium heat, fry the sweet potatoes until golden and cooked through then set aside, approximately 10 minutes. 

  1. In the same pan cook the lamb backstrap for 5 minutes on each side, rest for 5 minutes in a warm place, wrapped in foil before slicing the lamb against the grain to serve. 

  1. Place Helga’s Sweet Potato wraps onto 6 individual serving plates  

  1. Divide the fillings and build a salad lengthways through the middle of each wrap 

  1. Drizzle with balsamic glaze 

  1. Season a little with pepper and salt and serve 

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WRAPS
Products used:
Helga's 7 Sweet Potato Wraps 445g
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