Leftover Roast Lamb Moroccan Style Wraps

Serves 4     adjust servings



  • 6 carrots, grated or thinly sliced
  • 1 tbsp freshly squeezed orange juice
  • 1 tbsp olive oil
  • 1/2 tbsp red wine vinegar
  • small handful mint leaves
  • leftover roast lamb
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 2 sprigs fresh thyme, leaves picked
  • 1 sprig fresh rosemary, leaves picked
  • pinch freshly ground black pepper
  • 4 tortillas
  • Greek yoghurt, to serve
  • 1 pomegranate, to serve
  • 4 handfuls leafy greens


To make the carrot salad dress the carrots with orange juice, olive oil, red wine vinegar, mint leaves, salt and pepper.

Place the leftover lamb in a frypan over medium heat, sprinkle with cumin, coriander, salt, thyme, rosemary and pepper.  Toss to combine and warm through lamb.

Warm tortillas as per packet instructions.

Serve as a wrap with greens, lamb, carrot salad, yoghurt and pomegranate seeds.

Recipe Notes

 If making wraps for lunch, use greens as the first layer so the yoghurt doesn't make the tortilla soggy.

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