Pomegranate and Lamb Wrap

Ingredients

• 4 Mission Original Wraps

• 300g lamb leg steaks

• 2 tbsp Rose harissa

• 1 red onion, finely sliced

• 250g cherry tomatoes, halved

• ½ cucumber, chopped

• 4 tbsp fresh mint, chopped

• 2 tbsp olive oil

• Juice of one lemon

• 200g tub reduced fat houmous

• 110g pomegranate seeds

• Natural yogurt

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Mission Original Wraps

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Instructions

• Step 1

  Brush the lamb steaks with the Rose Harissa and set aside.

• Step 2

  Heat a griddle pan and when hot, cook the lamb for 3-4 minutes each side or until cooked but still pink.

• Step 3

  Remove and allow to rest for 2 minutes. Cut into 1cm slices.

• Step 4

  Put the onion, tomatoes, cucumber and mint into a bowl and combine well. Drizzle over the olive oil and lemon and season with salt and freshly ground black pepper. Stir and set aside.

• Step 5

  Spoon a quarter of the hummus onto one wrap and spread leaving a 2cm rim.

• Step 6

  Top with a quarter of the salad and then scatter over a quarter of the lamb slices and pomegranate seeds.

• Step 7

  Roll and repeat with the remaining three wraps.

• Step 8

  Serve immediately with natural yogurt.