Lamb Burritos With Corn Salsa

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Experience the sweet magic of golden corn in these low-fat burritos topped with yoghurt.

The ingredient of Lamb Burritos With Corn Salsa

• 2 about 500g corncobs husks and silk removed
• 8 corn tortillas
• 500g lamb leg steaks
• 2 teaspoons sweet paprika
• olive oil spray
• 1 small red capsicum deseeded finely chopped
• 1 2 red onion finely chopped
• 2 fresh long green chillies deseeded finely chopped optional
• 2 tablespoons chopped fresh coriander
• 8 butter lettuce leaves washed dried
• low fat natural yoghurt to serve

The Instruction of lamb burritos with corn salsa

• place the corn in a steamer basket over a medium saucepan of simmering water cook covered for 4 minutes or until just tender set aside for 5 minutes to cool use a knife to cut down the length of the corn close to the core to remove the kernels
• meanwhile heat a large non stick frying pan over high heat add 1 tortilla and cook for 40 seconds each side or until warmed through transfer to a plate and cover with foil to keep warm repeat with remaining tortillas
• sprinkle both sides of lamb with paprika spray a non stick frying pan with olive oil spray to grease and place over high heat cook lamb for 2 minutes each side for medium or until cooked to your liking set aside for 2 3 minutes to rest cut across the grain into 1cm thick slices
• combine the corn capsicum onion chilli and coriander in a large bowl
• place tortillas on a clean work surface top with lettuce lamb corn mixture and a dollop of yoghurt season with pepper roll up to enclose the filling and serve

Nutritions of Lamb Burritos With Corn Salsa

calories: 463 66 calories
calories: 13 grams fat
calories: 4 grams saturated fat
calories: 45 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 35 grams protein
calories: 88 milligrams cholesterol
calories: 118 85 milligrams sodium
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calories: nutritioninformation