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.