Just over a month ago I had my first child. Which is lovely and magical and all those things, but it also means the time available for cooking has shrunk to five to ten minute windows that can be interrupted at any time. Researching, prepping and fussing over finnicky recipes is out, for now. Anything I can bung in a roasting tin for long periods of time with some veg is featuring heavily on the family menu at the moment. Which is great, but it also means there are odd bits of meat leftover - not always enough to recreate the meal as a rerun for two people.
So, inspired by a Donna Hay recipe I couldn't quite remember, I threw together this quick dish. You could use any leftover roast - chicken, beef, pork. In this case, I had a chunk of roast leg of lamb. It's nothing earth-shattering, but the combination of textures makes it something a bit more than the average stuff-in-a-tortilla thing.
Quick Lamb Wraps
(serves 2)
Leftover roast meat of some sort, cut into bite-sized chunks
Hummous
1 each orange & yellow peppers, sliced
2 carrots, peeled and finely grated
4 flour tortillas
Olive oil
1. Heat a pan over medium heat, and add a small quantity of olive oil, whatever you need to keep things from sticking, but no more. Stir fry your meat so it colours a bit, but be careful not to overcook it.
2. Add the peppers to the meat for a moment or two - we want to keep the crunch in the peppers, so don't go overboard. Turn off the heat.
3. Heat the tortillas in the microwave by putting them on a plate between two pieces of kitchen paper for 20 seconds.
4. Spread each tortilla with a tablespoon of hummous, then the meat and peppers, and top with the grated carrot. Roll up and eat!
