Asian Lamb Wraps

Kick start your week with these fiery Asian lamb wraps cooled off with fresh avocado and a squeeze of lime

Preparation

5 minutes

Cooking

5 minutes

Serves

4

Oven Temp

Wok

Ingredients

1 teaspoon olive oil

300g of Northern Ireland Farm Quality Assured lamb steak, cut into thin strips

2 garlic cloves, crushed

1 pinch chilli flakes

50ml teriyaki marinade

1 tablespoon honey

The juice of a lime


For the purple salad

1/6 red cabbage, shredded

1 carrot peeled, shredded

Salt and pepper 


To serve

4 wholemeal tortillas

1 tablespoon chilli mayonnaise (shop bought)

1 avocado, cut in half, stone removed and cut into chunks

The juice of a lime

4 spring onions, thinly sliced


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. 




YOU MIGHT ALSO LIKE