Speedy Vietnamese-Twist Lamb Wraps

Nutrition per serve

Ingredients

• 1pcs spring onion
• 2clov garlic
• 1pcs carrot
• 1pcs lime
• 300g lamb mince
• 15g Vietnamese pho seasoning
• 6pcs flour tortillas
• 5ml sugar
• 30ml mayonnaise
• 10ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the spring onion on an angle. Crush or finely chop the garlic. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Finely grate the zest of half the lime*, then juice the half.
2. Step 2 — Prep toppings
   Combine 1 tsp lime juice and 1 tsp sugar in a bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed. Combine 1 tsp lime juice and 2 tbs mayonnaise in a separate bowl. Season with salt and pepper.
3. Step 3 — Cook lamb mince
   Heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the garlic, pho seasoning and 2 tbs water and cook, stirring, for 1-2 mins until slightly thickened. Remove the pan from the heat. Taste, then season with pepper.
4. Step 4 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Kitchen hack).
5. Step 5 — Serve up
   Divide the tortillas among plates. Top with the lamb mixture and drained pickled carrot. Drizzle with the lime mayo and scatter over the spring onion and lime zest. Enjoy!
6. Step 6 — Kitchen hack
   If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until warmed through.

Allergens

Eier, Sojabohnen, Sulfit, Gluten, Wheat