Use the yoghurt as a marinade for the lamb but also as a substitute for mayonnaise or sour cream in this wrap.
200g FAGE Total
2 cloves garlic
2 bunches mint
200g neck fillet
1 packet wraps
Shredded ice berg lettuce
Sliced red pepper
- 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.
Coat the neck fillet with the remaining yoghurt mixture and place in the fridge for up to 12 hours to marinate.
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.