Ingredients 

• 4 lean boneless lamb leg steaks, trimmed of fat and cut into thin strips or slices
• 1 teaspoon oil
• 2 teaspoons prepared fajitas seasoning
• 1 large carrot or courgette, peeled and grated
• 4 spring onions, roughly chopped
• Zest and juice of 1 lime
• 100g baby spinach leaves, rinsed
• 4 wholemeal or corn tortillas, warmed
• Fresh coriander leaves, to garnish
• For the Chunky Cucumber and Yogurt Dip:
• 1 x 150g pot fat free Greek yogurt
• ¼ cucumber, deseeded and cut into small chunks
• Pinch dried chilli powder
• Small bunch freshly chopped mint

Method

• To prepare the dip, in a small bowl mix all the ingredients together, cover and set aside.
• Heat the oil in a non-stick griddle pan or wok. Add the lamb and cook for 5-6 minutes, stirring occasionally. Add the fajita seasoning and cook for a further 1-2 minutes.
• Add the carrot or courgette, spring onions, lime zest and juice. Stir gently.
• Remove from the heat, add the spinach leaves and stir through gently. Pile onto the tortillas, spoon over the dip, garnish with the fresh coriander and serve with a side salad.