Greek Lamb and Feta Spirals
Greek Lamb and Feta Spirals Recipe with Warburtons Wraps.
Servings: 36 spirals
Ingredients
- 1 tsp olive oil
- 1 onion
- 1 green pepper
- 2 cloves garlic
- 400 g lamb mince
- 2 tsp cumin
- 1 tsp oregano
- 1 pack Warburtons easy roll wraps
- 200 g houmous
- 100 g feta cheese
Instructions
- Peel and finely chop the onion, deseed and finely chop the pepper. Heat the oil in a large pan. Fry the onion and pepper together until softened and starting to brown.
- Add the garlic, lamb, cumin and oregano to the pan, and fry until the lamb is brown and cooked through, breaking it up with a wooden spoon as it cooks. Once cooked, season to taste then turn off the heat and leave to cool.
- Once the mince has cooled, gather the remaining ingredients together ready to assemble the spirals.
- To assemble, spread houmous generously over a wrap. Top with the cooked lamb mince mixture, then crumble over the feta cheese. Roll the wrap up as tightly as you can. Press the edges to seal, spreading with a little more houmous for 'glue' as necessary. Cut the rolled up wrap into six equal pieces. Repeat with the remaining wraps.
- Secure the wraps with cocktail sticks if necessary, or for some added fun, use mini flags!
Notes
To vary the recipe: try substituting the pepper with aubergine, or adding extras such as chopped tomatoes, chopped olives or pine nuts to your wrap. The filling would also be delicious stuffed into a pitta bread.