4 wholemeal pita bread
400g cooked lamb, warm
½ red onion, finely sliced
250g cherry tomatoes, halved
1 Lebanese cucumber, sliced
2 handfuls baby spinach leaves
4 tablespoons Greek yoghurt
2 tablespoons mint sauce
1 garlic clove, crushed
1 handful mint leaves, chopped
- Preheat oven to 160°C.
- Wrap the pita bread in foil and warm for 3 minutes in oven.
- To make yoghurt dressing, mix all sauce ingredients in a bowl. Taste and adjust to your liking.
- Remove pita from the oven and lay the leftover warm lamb and salad down the middle of the pita bread. Spoon over dressing, wrap and devour!
Tip: For a gluten-free option, put the lamb and toppings in a crisp lettuce cup.
Leftovers: Make some extra pita wraps and roll up in foil to put in lunchboxes tomorrow.
Variations: Leftover roast chicken would also work well in this recipe.
Recipe from Summer TABLE by Jodie Blight.