Greek Lamb Wraps

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  • 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


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.

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