Kick start your week with these fiery Asian lamb wraps cooled off with fresh avocado and a squeeze of lime
Cook Using: Wok
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.
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.