• Preparation 15 Mins
• Cooking time: 8 Mins

These delicious hand-held goodies are made with lamb leg strips and cooked with a fajitas seasoning and a mix of crunchy vegetables.  Pile into wholemeal tortillas and serve with a chunky cucumber and yogurt dip.

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

1. To prepare the dip, in a small bowl mix all the ingredients together, cover and set aside.
2. 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.
3. Add the carrot or courgette, spring onions, lime zest and juice. Stir gently.
4. 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.

Additional Recipe Information:
Nutritionals based on boneless lamb leg steaks, trimmed of fat and plain tortillas.