Print Recipe
5 from 1 vote

Lamb carne asada burrito

Burritos are ideal fodder for when you’re outside because they’re wrapped in foil. This recipe takes succulent lamb, marinades it in fajita spice and then grills it to perfection before slicing into strips and wrapping in soft flour tortillas with refried beans, spinach, avocado and salsa. It’s juicy, zingy and satisfying – perfect for a BBQ the Mexican way.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Spicy mains
Cuisine: Mexican
Keyword: burrito, carne asada, lamb, Mexican, wrap
Servings: 4 people
Calories: 566kcal
Author: Emily Leary

Ingredients

  • 35 g fajita mix
  • 2 tbsp olive oil
  • 400 g boned lamb
  • 1 pack flour tortillas
  • 200 g baby spinach
  • 150 g refried beans
  • 1 large ripe avocado
  • 8 tbsp salsa

Instructions

  • Mix the fajita spice with the oil in a shallow bowl, add the meat and rub all over
  • Cover the bowl with cling film and place in the fridge to marinade for at least a couple of hours
  • When your barbecue has been lit and the coals are covered with ash, shake off the meat to remove the excess oil and place on the grill
  • Turn regularly until cooked through – it should take up to 25 minutes depending on your barbecue – it’s as much an art as a science, just be sure it’s cooked through safely. If you have a meat thermometer, aim for 65C/150F for medium well done.
  • When cooked, transfer the meat to a plate and leave to rest while you prepare the rest of the dish
  • Warm the tortillas briefly on the barbecue to soften
  • Lay out in slightly overlapping pairs to create a longer tortilla. Use a little of the refried beans to bond the two together
  • Spread a spoonful of refried beans across each tortilla pair, coming close to the edges all round
  • Put a line of shredded spinach in the middle along the length of each one
  • Slice the rested lamb into thin strips and put on top of the spinach
  • Top with avocado and your preferred salsa or relish
  • Fold the top and bottom of the tortillas over then roll to create a closed burrito
  • Wrap each firmly in foil and briefly place back on the barbecue, seam side down to seal
  • Slice at an angle through the centre to serve

Nutrition

Calories: 566kcal | Carbohydrates: 55g | Protein: 31g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 1067mg | Potassium: 1076mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4989IU | Vitamin C: 22mg | Calcium: 222mg | Iron: 8mg