Quick and easy lunch with leftover shredded lamb with red onion and rocket served in a tortilla wrap with houmous dip.
Ingredients
Method
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 capsicum or lemon
- Heat the oil in a large frying pan and sauté the onion for 5 minutes until softened
- Add the lamb and dried herbs and cook for a few minutes until the lamb is heated through thoroughly
- Add the sundried tomatoes and rocket. Heat the rice according to pack instruction and add to the pan. Stir well
- Spread each tortilla with a tablespoon of houmous, top with the lamb rice mixture and roll up
