4 wholemeal pita bread400g cooked lamb, warm½ red onion, finely sliced250g cherry tomatoes, halved1 Lebanese cucumber, sliced2 handfuls baby spinach leaves
4 tablespoons Greek yoghurt2 tablespoons mint sauce1 garlic clove, crushed1 handful mint leaves, chopped
Tip: For a gluten-free option, put the lamb and toppings in a crisp lettuce cup.
Variations: Leftover roast chicken would also work well in this recipe.
Make some extra pita wraps and roll up in foil to put in lunchboxes tomorrow.