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Combine the lamb, onions, garlic, olive oil, oregano, preserved lemon, white wine and sat and pepper in a Lock and Lock container and place in the fridge for 2 hours.
Strain the lamb from the marinade and fry in a hot pan until all sealed then place into an oven set to 200c for 20 minutes (I did mine on the BBQ, as it has a lid.)
To build a wrap place a smear of yoghurt onto the tortilla, sprinkle with cheese, lettuce, then a good helping of meat then “wrap.”
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