The Dinner Project

This quick and easy lunch wrap uses dinner leftovers with some Moroccan spices and salad.


  • 4 x 200g cooked lamb forequarter chops

  • 2 avocados, peeled, seeded

  • 95g (1/3 cup) natural yoghurt

  • 2 tbs lemon juice

  • 2 tsp Moroccan spice

  • 567g (8 pack) wraps

  • 2 small tomatoes, roughly chopped

  • 1 red onion, finely chopped

  • 1 baby cos lettuce, trimmed, leaves separated, shredded


  • 1.

    Using your hands or a small knife, carefully remove meat from bones and thinly slice, discard bones.

  • 2.

    Place avocado, yoghurt, spice and lemon juice in a medium bowl and using a fork, mash to combine; season to taste.

  • 3.

    Place one wrap on a work surface, spread 2 tbs of avocado mixture on one half of the wrap. Scatter evenly with tomatoes, onion, lettuce and sliced lamb; season to taste. Wrap firmly to enclose. Repeat with remaining ingredients.



  • To easily remove meat from lamb chops do so after cooking but wait until chops are cool enough to handle or alternatively warm slightly in a moderate oven. Store in an airtight container until ready to use, the next day.

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