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/2tbsp freshly chopped flat-leaf parsley
30ml/2tbsp freshly chopped mint
100g/4oz rice, cooked
Juice of 1 lemon
8 flour tortillas or flatbreads
120ml/6tbsp Greek yogurt
30ml 2tbsp mint sauce
Heat the oil in a large wok or pan and cook the garlic and lamb strips in batches for 3-4 minutes until brown.
Add the mushrooms and cook for 2-3 minutes. Stir in the herbs, rice, lemon juice and seasoning. Heat for 1-2 minutes.
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.
Fold up to make a neat roll, secure with a cocktail stick, if required, and serve immediately.
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