Ingredients
200g FAGE Total
2 cloves garlic
2 bunches mint
200g neck fillet
1 packet wraps
Shredded ice berg lettuce
Sliced red pepper
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Steps
- Mix the yoghurt, garlic and chopped mint together and divide into 2 dishes. Refrigerate 1 dish for later use.
- Trim the neck fillet of any sinew.
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Coat the neck fillet with the remaining yoghurt mixture and place in the fridge for up to 12 hours to marinate.
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Cook the lamb fillets in a hot pan, until golden brown.
- Warm the wraps as directed on the packet.
- Fill with the shredded lettuce, chopped red pepper and place the lamb fillet on top. Spoon over the refrigerated yoghurt mixture.
- Fold and serve.
