Step 1

Combine the flour, baking powder and salt in a large bowl. Add the coconut milk and stir until well combined. Divide the dough into 8 even portions. Roll out 1 portion on a sheet of baking paper to a 20cm disc. Heat a large heavy-based frying pan over medium-high heat and spray with olive oil spray. Cook the wrap for 1 1/2 mins or until lightly charred. Spray with olive oil spray and turn. Cook for a further 1 1/2 mins or until lightly charred and cooked through. Transfer the wrap to a clean tea towel and cover to keep warm. Repeat with the remaining dough portions to make 8 wraps.

Step 2

Combine the onion and lemon juice in a small bowl. Heat the frying pan over medium-high heat. Add the tomatoes and cook for 3 mins or until tomatoes begin to collapse. Transfer to a plate.

Step 3

Sprinkle the lamb with the cumin and paprika. Heat a lightly greased barbecue grill or chargrill on high. Cook lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.

Step 4

Drain the onion. Divide wraps among serving plates. Top with lettuce, lamb, tomatoes, avocado and onion. Sprinkle with mint and serve with lemon wedges.