Flatbread Wraps with Meat Filling
- 3 ½ cups Lamb neck (cut into bite-sized pieces)
- ¼ cup olive oil
- 4 tomatoes (sliced)
- 1 zucchini (halved and sliced finely)
- ½ cup Yogurt
- 1 Tbsp lemon juice
- mint (to garnish)
- 4 Flour tortillas
Heat the olive oil in a large saucepan over a medium-high heat. Season the lamb and sear in batches if necessary until golden brown.
Reduce the heat and add the courgettes, stirring well. Cover and cook for 5 minutes, stirring occasionally.
Add the tomatoes and yoghurt as well as the lemon juice, remove the cover and cook for a further 2 minutes. Remove from the heat and season to taste.
Lay the tortillas on a flat surface and spoon the filling into the centre. Fold the ends in towards the centre over the filling and roll into cones.
Arrange on serving plates and garnish with mint sprigs.