• 2 tablespoons olive oil
  • 1 medium onion, peeled and sliced
  • 250g lamb mince
  • 1 teaspoon cumin seeds
  • 2 wholemeal bread wraps
  • 230g houmous
  • ¼ x 28g pack mint, leaves picked
  • ¼ x 28g pack fresh parsley, leaves picked
  • 2 lemons, juice of 1, plus extra wedges to serve


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. In a heavy-based frying pan, heat the olive oil and fry the onion until translucent.

  2. 2

    Add the lamb mince and cumin seeds and continue to fry until the mince has browned and is completely cooked – this will take about 8-10 minutes.

  3. 3

    Heat the wraps according to pack instructions. Divide the houmous between the wraps then spoon over the lamb mince.

  4. 4

    Sprinkle with the mint and parsley, and drizzle with lemon juice. Serve with the extra lemon wedges on the side.

  5. 5

    Cook's tip: Delicious with low fat yogurt or tzatziki instead of houmous.

Nutritional Details

Each serving provides
  • Energy 3437kj 821kcal 41%
  • Fat 48.1g 69%
  • Saturates 16.0g 80%
  • Sugars 6.7g 7%
  • Salt 0.36g 6%

% of the Reference Intakes

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