Leftover Lamb Wraps with Houmous
Quick and easy lunch with leftover shredded lamb with red onion and rocket served in a tortilla wrap with houmous dip.
- 0 - 15 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 120g Tilda Pure basmati or 1 pack Tilda Steamed Sweet Chilli & Lime Basmati
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 300g cooked roast lamb, shredded
- 1 tsp mixed dried herbs
- 6 sundried tomatoes, chopped
- 4 handfuls rocket leaves
- 4 tortilla wraps
- 4 tbsp houmous – of your choice we like roasted red pepper or lemon
How to make Leftover Lamb Wraps with Houmous
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Heat the oil in a large frying pan and sauté the onion for 5 minutes until softened
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Add the lamb and dried herbs and cook for a few minutes until the lamb is heated through thoroughly
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Add the sundried tomatoes and rocket. Heat the rice according to pack instruction and add to the pan. Stir well
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Spread each tortilla with a tablespoon of houmous, top with the lamb rice mixture and roll up
