Summer Lamb Wraps
with Caramelised Red Onion Relish
- Cereals containing gluten
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.
Ingredients
Bell Pepper
Greek Style Natural Yoghurt
Caramelised Red Onion Relish
Cherry Plum Tomatoes
Lamb Mince
Tomato Puree
Flat Leaf Parsley
Baby Gem Lettuce
Super Soft Tortillas with Whole Wheat
(Contains: Cereals containing gluten)
Carrot
Dried Thyme
Utensils
Instructions
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!
