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  • 1 teaspoon olive oil
  • 1 garlic clove, finely chopped
  • 1 small onion, finely chopped
  • 125 g (4 oz) lean lamb leg steaks, cut into small strips
  • 50 g (2 oz) mushrooms, finely chopped
  • ½ small red pepper, cored, deseeded and sliced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • 50 g (2 oz) basmati rice, cooked
  • 2 tablespoons lemon juice
  • 2 tablespoons Greek yogurt
  • 1 tablespoon mint sauce
  • 4 flour tortillas or flatbreads
  • 5 cm (2 inches) cucumber, cut into strips

Make the filling. Heat the oil in a nonstick wok or frying pan and cook the garlic, onion and lamb strips for 3–4 minutes until brown. Add the mushrooms and pepper and cook for 2–3 minutes. Stir in the herbs, rice and lemon juice. Heat for a further 1–2 minutes.

Mix together the yogurt and mint sauce in a bowl.

Assemble the wraps. Lay the flour tortillas on a clean work surface. Spread a dessertspoon of the yogurt mixture over each tortilla, top with a large spoonful of the filling and a few strips of cucumber.

Fold up to make neat rolls and serve immediately with a rocket salad.

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