Tandoori lamb wrap

These wraps are the perfect grab-and-go meal. You can also use seasoned yoghurt and some fresh chopped coriander and mint instead of the chutney.

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For the marinade

For the lamb

  • 400g/14oz lamb (leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork
  • 2 tbsp melted butter, for basting

To serve

  • 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking
  • ½ onion, finely sliced
  • 2 tomatoes, finely sliced
  • 1 Little Gem lettuce, finely sliced
  • 100ml/3½fl oz green chutney, mixed with 3 tbsp yoghurt, to serve
  • You'll need ten wooden skewers, soaked in water for half an hour