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Rapid Wraps
Serves: 4
Preparation time: 5 minutes
Cooking time: 10 mins
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Ingredients
- 1 tbsp of olive or sunflower oil
- 700g diced New Zealand Lamb, thawed if frozen
- 2 tsp ground coriander
- lemon juice, to taste
- flat breads, such as naan, pitta or flour tortillas
- 150g tub of ready-made tabbouleh
- 170g tub ready-made houmous
- chilli sauce, for drizzling (optional)
Hints & Tips
This recipe serves four, but it is just as easy to make for one. You'll need 175g diced lamb per serving. Buy frozen lamb and tip out the amount you need from the free flow bag, or make your own by dicing neck fillet, leg steak or use left-overs from a cooked joint.
Tabbouleh is a Middle Eastern salad made from bulgar wheat. Look for it on supermarket salad bars and deli counters. If you can't find it, try using a ready prepared couscous salad instead.
Vary this recipe by using different ingredients, for instance use a garlic and onion dip instead of houmous or mixed ready salad instead of tabbouleh.
Instructions
1. Heat the oil in a large frying pan. Add the diced lamb and cook for 7-8 minutes until beginning to brown. Sprinkle over the ground coriander and season well with salt and pepper.
2. Meanwhile heat the bread, either under the grill or in a toaster. Split the pitta or wrap the flat bread around the lamb, tabbouleh, a spoonful of houmous and drizzle on chilli sauce.
3. Eat and enjoy!