Our take on the viral smashed tortilla wraps, using flatbreads and lamb mince, served with beetroot yoghurt and sundried tomatoes. Please note you will need a food processor for this recipe.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
cooked beetroot 100 g (chopped)
sundried tomatoes 80 g (chopped)
fresh parsley 1 handful (chopped)
garlic cloves 2 (crushed)
natural yoghurt 100 g
lamb mince 300 g
ground cumin 1 tsp
folded flatbreads 4
Method
Prep the ingredients
Chop the beetroot, sundried tomatoes and fresh parsley. Peel and crush the garlic.
Make the beetroot yoghurt
Blitz the beetroot in a food processor with some oil and salt and pepper. Stir the beetroot through the yoghurt. Set aside.
Cook the flatbreads
Combine the lamb mince with the garlic and cumin.
Divide the lamb between the flatbreads, spreading the lamb meat thinly onto each flatbread, leaving a small gap around the edges of the flatbread.
Heat a large non-stick frying pan on a medium-heat, with a drizzle of oil. Add a flatbread, meat-side down and cook for 3 - 4 minutes until the lamb is cooked.
Flip the flatbread over and cook for 1 minute on the other side. Repeat with all the flatbreads.
Plate up
Serve the flatbreads topped with the sundried tomatoes and a drizzle of beetroot yoghurt. Enjoy!
