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1. Heat the oil in a large wok or pan and cook the garlic and lamb strips in batches for 3-4 minutes until brown.
2. Add the mushrooms and cook for 2-3 minutes. Stir in the herbs, rice, lemon juice and seasoning. Heat for 1-2 minutes.
3. To assemble the wraps, place the flour tortillas on a clean work surface. Mix together the yogurt and the mint sauce. Spread a dessertspoon over each tortilla and top with a large spoonful of the filling.
4. Fold up to make a neat roll, secure with a cocktail stick, if required, and serve immediately.
Serve the tortillas with an avocado and rocket salad.
Time to cook: 5-7 minutes
450g (1lb) lean lamb stir-fry strips or lean lamb leg steaks, cut into 5cm (2inch strips)
15ml (1tbsp) sunflower oil
2 garlic cloves, peeled and finely chopped
100g (4oz) mushrooms, finely chopped
30ml (2tbsps) freshly chopped flat leaf parsley
30ml (2tbsps) freshly chopped mint
100g (4oz) rice, cooked
Juice of 1 lemon
8 flour tortillas or flatbreads
120ml (8tbsps) Greek yogurt
30ml (2tbsps) mint sauce