Dinner

Hot Cumin Lamb Wrap with Crunchy Slaw & Spicy Mayo Recipe

ByCleo Brixton November 28, 2025November 28, 2025

Introduction

This hot cumin lamb wrap is a delicious and flavorful meal perfect for any day of the week. Tender lamb leg steaks are seasoned and grilled, then wrapped up with a crunchy slaw and a spicy, creamy mayo for an unbeatable combination of textures and tastes.

The image shows three soft white tortillas placed side by side in a clear rectangular container lined with white paper. Each tortilla contains three main visible layers: the bottom layer is filled with thin slices of medium-rare beef with a pink center and brown edges; the middle layer has thin white and orange shredded vegetables, likely cabbage and carrots, that add a crunchy texture; and the top layer is scattered with small green pieces, possibly sliced green onions. The container sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small lamb leg steaks
2 tsp olive oil
1 heaped tsp ground cumin
1 tbsp sugar
3 tbsp white wine vinegar
2 carrots, coarsely grated
2 spring onions, finely sliced
400g/14oz white cabbage, very finely sliced
5 sweet peppadew peppers, 2 roughly sliced
3 tbsp mayonnaise
4 large pitta or flatbreads, warmed

Instructions

Step 1: Heat a griddle pan over medium-high heat. Rub the lamb steaks with the olive oil, ground cumin, and some seasoning. Griddle the lamb for about 3-4 minutes on each side, or until cooked to your preference. Remove from the pan and place on a plate to rest, keeping the juices.
Step 2: In a large bowl, stir the sugar into the white wine vinegar until dissolved. Add the grated carrots, sliced spring onions, finely sliced cabbage, and seasoning. Toss everything together well to make the crunchy slaw.
Step 3: Place the whole peppadew peppers and mayonnaise in a food processor and blitz until smooth to create the spicy mayo.
Step 4: Lay a large pita or flatbread flat. Add a generous heap of the slaw, then slice the rested lamb, trimming off any excess fat. Arrange the lamb slices on top of the slaw and drizzle over the resting juices to keep it moist.
Step 5: Spoon the spicy mayo over the lamb and scatter the roughly sliced peppers on top. Roll up the wrap tightly, or if using pita, split and stuff it with the filling. Serve any extra slaw on the side.

Tips & Variations

For extra heat, add a pinch of chili powder to the lamb rub or mix some hot sauce into the mayo.
Use Greek yogurt instead of mayonnaise for a lighter sauce with a tangy twist.
Try adding fresh herbs like mint or coriander to the slaw for added freshness.
Swap lamb for chicken or beef if preferred, adjusting cooking times accordingly.

Storage

Store any leftover lamb and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the lamb gently in a pan or microwave before assembling fresh wraps. The slaw is best served cold and should be used within a day for optimal crunch.

How to Serve

The image shows three soft white tortillas stacked side by side inside a white basket lined with white paper. Each tortilla is filled with three main layers: the bottom layer has thin, bright orange carrot strips mixed with shredded white cabbage and small pieces of green onion, giving a fresh, crunchy look. The middle layer contains medium-rare steak slices with a pink center and brown edges, placed evenly along the length of the tortillas. The top layer has scattered thinly sliced red peppers and green onions, adding bright color and texture contrast. The basket is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the slaw and sauce ahead of time?

Yes, you can make the slaw and spicy mayo a few hours ahead and keep them refrigerated. This allows the flavors to develop and saves time when assembling the wraps.

What’s the best way to warm the flatbreads?

Warm flatbreads quickly in a dry skillet over medium heat or wrap them in foil and heat in a warm oven for a few minutes. This makes them more pliable and easier to roll without tearing.