Method
Ingredients
Ingredients
- 1 pack Tilda Lime & Coriander rice
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 300g cooked roast lamb, shredded
- 1 tsp mixed dried herbs
- 6 sundried tomatoes, chopped
- 4 handfuls rocket leaves
- 4 tortilla wraps
- 4 tbsp houmous – of your choice we like roasted red pepper or lemon
Method
-
Heat the oil in a large frying pan and sauté the onion for 5 minutes until softened
-
Add the lamb and dried herbs and cook for a few minutes until the lamb is heated through thoroughly
-
Add the sundried tomatoes and rocket. Heat the rice according to pack instruction and add to the pan. Stir well
-
Spread each tortilla with a tablespoon of houmous, top with the lamb rice mixture and roll up
