Leftover Lamb Wraps with Houmous and Rice
Quick weeknight wraps combining shredded roast lamb with lime and coriander rice, sautéed red onion, sundried tomatoes, and rocket. Houmous-spread tortillas are filled with the warm mixture and rolled for an easy, satisfying meal that transforms yesterday's lamb into something fresh.
Ingredients
- 1 pack Tilda Lime and Coriander rice
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 11 oz cooked roast lamb, shreddedcooked chicken breast1:1poultry
lighter alternative
- 1 tsp mixed dried herbs
- 6 sundried tomatoes, chopped
- 4 handfuls arugula leavesspinach1:1leafy
milder taste
- 4 tortilla wrapsflatbread wraps1:1bread
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- 4 tbsp houmous
Instructions
- 1
Heat olive oil in a large frying pan and sauté the red onion until softened
- 2
Add the shredded lamb and mixed dried herbs, cooking until the lamb is heated through thoroughly
- 3
Add the sundried tomatoes and arugula leaves to the pan
- 4
Heat the rice according to package instructions and add to the pan, stirring well
- 5
Spread each tortilla with houmous, top with the lamb and rice mixture, and roll up
Tips
Choose houmous flavors that complement the lime and coriander rice, such as roasted red pepper or lemon
Good to Know
Refrigerate wrapped leftovers in an airtight container for up to 2 days. Rewarm gently in a frying pan or microwave before serving.
Prepare the lamb and vegetable mixture up to 1 day ahead. Store separately from tortillas and houmous. Assemble wraps just before eating.
Serve warm. Accompany with additional houmous, lime wedges, or a simple green salad on the side.
Common Mistakes
Avoid overcooking the lamb during reheating to prevent it from becoming tough or dry
Do not add the rocket until just before serving to prevent it from wilting excessively
Substitutions
lighter alternative
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