Leftover Lamb Wraps with Houmous

Name: Leftover Lamb Wraps with Houmous
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
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

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

This recipe uses:

Pure Steamed Basmati Rice

Where to buy

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

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

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