Serves: 4
Cook Using: Wok
Method
- Heat olive oil in a large wok over a high heat and quickly stir fry the lamb strips for a minute before adding crushed garlic, chilli flakes, teriyaki marinade, honey and lime juice. Stir continually for 3-4 minutes until the meat is cooked.
For the purple salad:
- Simply combine shredded red cabbage, carrots, salt and pepper in a bowl.
To serve:
- Arrange the warm tortillas onto plates and fill with chilli mayo, purple salad, chunks of avocado, strips of lamb, a squeeze of lime juice and a sprinkle of spring onion before folding to secure the filling. Cut in half and serve immediately.
Ingredients
- 1 tsp Olive oil
- 300 g Northern Ireland Farm Quality Assured lamb steak cut into thin strips
- 2 Garlic clove(s) crushed
- 1 Pinch Chilli flakes
- 50 ml Teriyaki marinade
- 1 tbsp Honey
- Lime juice
For the purple salad:
- 1/6 Red cabbage shredded
- 1 Carrot peeled, shredded
- Salt and pepper
To serve:
- 4 Wholemeal tortillas
- 1 tbsp Chilli mayonnaise (shop bought)
- 1 Avocado cut in half, stone removed and cut into chunks
- Lime juice
- 4 Spring onions thinly sliced
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