A tasty snack or lunch treat made with lamb stir fry strips, garlic, mushrooms, herbs, cooked rice and lemon juice, mixed and served in wraps with a dollop of Greek yogurt.
Prep Time: 10 mins
Cook Time: 7 minutes
Serves: 4 people
Ingredients
375g lean lamb stir-fry strips or lean lamb leg steaks, cut into 5cm strips
2 teaspoons sunflower oil
2 garlic cloves, peeled and finely chopped
100g mushrooms, cleaned and finely chopped
2 tablespoons freshly chopped flat-leaf parsley
2 tablespoons freshly chopped mint
100g rice, cooked
Juice of 1 lemon
8 flour tortillas or flatbreads
6 tablespoons reduced fat Greek yogurt
1-2 tablespoons prepared mint sauce
Method
Heat the oil in a large wok or pan and cook the garlic and lamb strips in batches for 3-4 minutes until brown.
Add the mushrooms and cook for 2-3 minutes. Stir in the herbs, rice, lemon juice and seasoning. Heat for 1-2 minutes.
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.
Fold up to make a neat roll, secure with a cocktail stick, if required, and serve immediately.