Easy, healthy and filling, these are great for lunchboxes or as a meal for those nights when people are coming and going.
Preparation & Cooking time:
4 wholemeal pita bread
400 g cooked lamb, warm
½ red onion, finely sliced
250 g cherry tomatoes, halved
1 Lebanese cucumber, sliced
2 handfuls baby spinach leaves
4 tablespoons Greek yoghurt
2 tablespoons mint sauce
1 garlic clove, crushed
1 handful mint leaves, chopped
1 Preheat oven to 160°C.
2 Wrap the pita bread in foil and warm for 3 minutes in oven.
3 To make yoghurt dressing, mix all sauce ingredients in a bowl. Taste and adjust to your liking.
4 Remove pita from the oven and lay the leftover warm lamb and salad down the middle of the pita bread. Spoon over dressing, wrap and devour!
Tip: For a gluten-free option, put the lamb and toppings in a crisp lettuce cup.
Leftovers: Make some extra pita wraps and roll up in foil to put in lunchboxes tomorrow.
Variations: Leftover roast chicken would also work well in this recipe.
Recipe from Summer TABLE by Jodie Blight