Grilled lamb, olive and rocket wrap
1 x 3 second spray(s)
lean lamb fillet
100 g, (or backstrap), (buy 120g), fat trimmed
tapenade (olive paste)
20 g, (3 tsp)
¼ medium, thinly sliced
½ small, thinly sliced
¼ small, thinly sliced
- Heat a small non-stick frying pan over medium-high heat. Lightly spray lamb with oil and season with salt and freshly ground black pepper. Cook for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before slicing thinly.
- Spread tortilla with tapenade, leaving a 1cm border. Place rocket, capsicum, tomato, onion and lamb along the centre of tortilla. Roll up tightly and cut in half to serve.