Leftover roasted lamb tortilla wrap
If you like the flavours of chilli con carne, then you’ll love this leftover roasted lamb tortilla wrap. I didn’t have any black beans so used chickpeas instead, but this dish would also work with kidney beans. If dairy is not problem for you, then add a dollop of crème fraîche, soured cream or crumbled feta just before serving.
Ingredients
Method
- Finely chop the onion, garlic and red pepper.
- Heat the oil in pan and gently fry the onion until softened, then add the garlic and red pepper. Put a lid on and sauté for 5 minutes over low heat.
- Add the herbs, tomato purée and chipotle, then gently stir for a couple of minutes.
- Add the chopped tomatoes, gravy and stock.
- Bring to the boil and cook over low heat for 10 minutes, then add the chickpeas and the lamb pieces Cook for another 5 minutes or so until the meat pieces have warmed through.
- Add more stock gravy if the stew is getting too thick, but there shouldn’t be much liquid around the veggie and meat pieces.
- Stir in the chopped herbs, just before serving.
- Warm the tortilla warps, then add some lamb filling together with some salad leaves.
- Scatter some black cumin seeds on top, then roll up and serve.