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Lamb Wraps

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 - 30 Minutes
  • Easy
  • Serves 4




  • 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

How to make Leftover Lamb Wraps with Houmous

  1. Heat the oil in a large frying pan and sauté the onion for 5 minutes until softened

  2. Add the lamb and dried herbs and cook for a few minutes until the lamb is heated through thoroughly

  3. Add the sundried tomatoes and rocket. Heat the rice according to pack instruction and add to the pan. Stir well

  4. Spread each tortilla with a tablespoon of houmous, top with the lamb rice mixture and roll up