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Ingredients
½ pound boneless leg of lamb
2 teaspoons reduced-sodium soy sauce
1 tablespoon dry sherry
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 teaspoons grated fresh or frozen ginger
14 ounces julienned red bell pepper
1 tablespoon olive oil
1 bunch arugula
5 scallions
4 8-inch flour tortillas
4 tablespoons plain nonfat yogurt
Nutritional analysis per serving (2 servings)
74 grams carbs; 78 milligrams cholesterol; 726 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 9 grams saturated fat; 32 grams fat; 9 grams fiber; 1080 milligrams sodium; 37 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using broiler, cover broiler rack with foil and preheat.
- Step 2
Cut lamb in strips ¼-inch thick, removing excess fat.
- Step 3
Combine soy sauce, sherry, vinegar, mustard, honey and ginger.
- Step 4
Stir lamb pieces into marinade to coat lamb well.
- Step 5
Heat oil in a nonstick skillet until hot, and saute pepper until soft.
- Step 6
Wash, dry and trim stems from arugula, and set aside.
- Step 7
If using a stovetop grill, broil or grill lamb until medium rare, about 10 minutes.
- Step 8
Wash, dry, trim and slice scallions and stir into cooked red peppers. Stir cooked lamb into red peppers.
- Step 9
Heat two tortillas in a toaster oven for about 1 minute.
- Step 10
Spoon 1 tablespoon of yogurt over each tortilla, top with a quarter of the arugula and a quarter of the lamb mixture. Roll up and serve.
- Step 11
Repeat with remaining tortillas.
Private Notes