HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSummer Lamb Wraps
Summer Lamb Wraps

Summer Lamb Wraps

with Caramelised Red Onion Relish

Read more

Create these Henley Regata Lamb Wraps - an all time family favourite. We have made them quick and easy for you to knock-up in just six steps.

Tags:Family Friendly
Allergens:Cereals containing glutenSulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 punnet(s)

Cherry Plum Tomatoes

2 unit(s)

Baby Gem Lettuce

2 unit(s)


1 unit(s)

Red Pepper

1 bunch(es)

Flat Leaf Parsley

8 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

500 grams

Lamb Mince

1 tbsp

Dried Thyme

1 sachet

Tomato Puree

3 pot(s)

Caramelised Red Onion Relish


1 pot(s)

Greek Style Natural Yoghurt

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2443 kJ
Energy (kcal)584 kcal
Fat23.0 g
of which saturates7.0 g
Carbohydrate57 g
of which sugars18.0 g
Protein34 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 150°C. Chop the cherry plum tomatoes in half. Trim the root from the baby gem lettuce and half lengthways, then thinly slice widthways. Grate the carrot on a coarse (no need to peel). Halve, then remove the core from the pepper and chop into small pieces. Roughly chop the parsley (stalks and all).


Remove the tortillas from their packaging, wrap them in foil, and place on a baking tray on the middle shelf of your oven to warm up for 10 mins.


Heat a glug of oil in a large frying pan on high heat. Once hot, add the lamb mince and brown for 5-7 mins, breaking up with a wooden spoon as it cooks. Drain off any excess fat. Add the carrot, red pepper and dried thyme. Lower the heat to medium and cook for another 5 mins then add the tomato purée, tomatoes and two-thirds of the caramelised red onion relish. Bubble away until thick, 5 mins. Season to taste with salt and pepper.


Meanwhile, in a small bowl mix the yoghurt, the remaining onion relish and a pinch of salt and pepper. This is your sauce, set aside.


Once the tortilla wraps are warm, lay out one per person on a plate. Add a handful of lettuce to the centre of the wrap, top with a spoonful of the lamb mixture, followed by a drizzle of sauce and a sprinkling of parsley.


Roll up or fold over the wraps, however you prefer to eat them and leave the leftovers on the side to make seconds! Enjoy!