Quick Lamb Wraps

quick lamb wraps

Serves: 4
Cooking time: 5-7 minutes


  • 450g (1lb) lean lamb stir-fry strips or lean lamb leg steaks, cut into 5cm (2inch strips
  • 15ml (1tbsp) sunflower oil
  • 2 garlic cloves, peeled and finely chopped
  • 100g (4oz) mushrooms, finely chopped
  • 30ml (2tbsps) freshly chopped flat leaf parsley
  • 30ml (2tbsps) freshly chopped mint
  • 100g (4oz) rice, cooked
  • Juice of 1 lemon
  • 8 flour tortillas or flatbreads
  • 120ml (8tbsps) Greek yogurt
  • 30ml (2tbsps) mint sauce


1. Heat the oil in a large wok or pan and cook the garlic and lamb strips in batches for 3-4 minutes until brown.

2. Add the mushrooms and cook for 2-3 minutes.  Stir in the herbs, rice, lemon juice and seasoning. Heat for 1-2 minutes.

3.To assemble the wraps, place the flour tortillas on a clean work surface.  Mix together the yogurt and the mint sauce.  Spread a dessertspoon over each tortilla and top with a large spoonful of the filling.

4.Fold up to make a neat roll, secure with a cocktail stick, if required, and serve immediately.

Serving Suggestion:

Serve the tortillas with an avocado and rocket salad

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