Home » Lamb Recipes » Asian lamb wraps
Asian Lamb Wraps
Serves: 4
Cook: 5 mins
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Equipment
- 1 large frying pan/wok
- 1 spatula
- 1 green chopping board
- Red chopping board
- 1 Pot stand
- 1 vegetable knife
- 1 Cooks knife
- 1 tablespoon
- 1 teaspoon
- 1 Juicer
- 1 Large mixing bowl
- 1 serving dishes
- 1 garlic crusher
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Ingredients
- 1 tsp olive oil
- 300 lamb steak Northern Ireland Farm Quality Assured
- 2 garlic cloves
- 1 pinch chilli flakes
- 2 tbsp teriyaki marinade
- 1 tbsp honey
- 1 lime
For the purple salad
- 1/6 red cabbage
- 1 carrot
- 1 pepper
To serve
- 4 wholemeal tortillas
- 1 chilli mayonnaise (shop bought)
- 1 avocado
- 4 spring onions thinly sliced
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Method
- Shred the cabbage finely
- Peel and roughly grate carrot
- Combine the cabbage, carrot and a little pepper in a mixing bowl
- Trim and thinly slice lamb steaks. WASH HANDS
- Peel and crush garlic
- Cut the lime in half and juice
- Trim and finely slice the spring onion
- Heat olive oil in a large wok over a high heat and quickly stir fry the lamb strips for a minute
- Add garlic, chilli flakes, teriyaki marinade, honey and half the lime juice
- Stir continually for 2-3 minutes until the meat is cooked
- Cut avocado in half, remove stone, scoop the flesh out of the skin using a spoon, slice and dice
- Warm tortillas
- Place tortillas on chopping board and fill with chilli mayo, purple salad, avocado, lamb, spring onions and sprinkle over remaining lime juice
- Fold to secure the filling, cut in half and serve immediately
