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Ingredients
- 250g lamb fillet
- olive oil
- 4 Bazaar Tortilla Wraps
- large handful shredded lettuce
- 8 cherry tomatoes, sliced
- 50g feta, crumbled
- 12 olives, pitted
- 2 tablespoons dukkah
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
Method
Brush the lamb with oil and cook in a hot pan or barbecue for 2-3 minutes on each side. Allow lamb to rest before slicing diagonally into thin strips.
Warm the tortillas in a sanwich press or in the microwave for about 25 seconds.
Place the tortillas on a plate or board and close to one side arrange lettuce, tomatoes, feta, olives, lamb and a sprinkle of dukkah. Drizzle with combined olive oil and lemon juice and then roll tightly.
Wrap in lunch wrap or eat at once.
