Lamb and avocado wraps
Seared lamb pieces (marinated in 2 teaspoons of maggi seasoning and 1 tablespoon of chinese rice wine)
1 multi-seeded wrap
4 cherry tomatoes, de-seeded and chopped
1 handful of fresh salad leaves
half an avocado
1 tablespoon natural yoghurt
Hot sauce of your choice
Squeeze of lemon juice
My only regret is that I didn’t have any pickled green chillies to hand to add to the wrap. It tasted far more like a lamb kebab, only without the grease and the wrap was brilliant because it’s less doughy than the traditional pita breads that kebabs come in.
I ate this with a handful of vegetable crisps and an ice cold glass of fizzy water, sitting out in the sunshine in my garden. It was so nice I might have to make another one this weekend too!