Waste not, want not in our kitchen; so when we have leftover roast lamb from one of our weeknight dinners, we take full advantage of it for our cabinet sandwiches the next day. When I think lamb, I think Greece. The bold Greek flavours of chargrilled peppers, feta and eggplant sambal combine deliciously in this healthy, colourful wrap.
Makes: 4 wraps
Takes: 10 minutes
4 Tbsp aïoli*
4 Tbsp eggplant sambal**
4 large tortilla wraps
Large handful salad greens
2 cups cooked lamb
½ cucumber, deseeded & sliced lengthways
100g feta, crumbled
4 roasted capsicums, drained & roughly torn
Salt & pepper
*click here to see our homemade aïoli and eggplant sambal recipe
Method: Divide aïoli and eggplant sambal evenly between tortillas. Top each tortilla with a small handful of salad greens, quarter of the lamb, a couple of cucumber batons, feta and capsicum. Season with salt and pepper.
Starting at one end, fold each tortilla up and over, tucking in each side and then rolling it tightly to form a wrap. Slice in half to serve.