Leftover roasted lamb tortilla wrap

Published on 22 Apr 2025 | In Fusion | By Dinna |

- Prep Time
- 00:10 Minutes
- Cook Time
- 00:15 Minutes
- Difficulty Level

Background

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.

Recipe Rating

(4 /5)
(0 Rating)

Dairy Free, Egg Free, Gluten Free, Low Carb, Nut Free

The Recipe

Ingredients

1 Tbsp olive oil
1 red onion
2 cloves of garlic
1 bell pepper
1 Tbsp tomato purée
1 Tbsp chipotle paste
1 tsp dried marjoram or oregano
½ tin chopped tomatoes
½ cup leftover gravy or lamb stock (approx.)
1 tin black beans or chickpeas, drained
2 cups leftover chopped roasted lamb
1 Tbsp chopped parsley leaves or coriander leaves,
To serve: salad leaves, black cumin seeds
Tortilla sheets

Instructions

1. Finely chop the onion, garlic and red pepper.
2. 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.
3. Add the herbs, tomato purée and chipotle, then gently stir for a couple of minutes.
4. Add the chopped tomatoes, gravy and stock.
5. 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.
6. Add more stock gravy if the stew is getting too thick, but there shouldn’t be much liquid around the veggie and meat pieces.
7. Stir in the chopped herbs, just before serving.
8. Warm the tortilla warps, then add some lamb filling together with some salad leaves.
9. Scatter some black cumin seeds on top, then roll up and serve.