Pulled lamb flatbreads with minty yoghurt

Name: Pulled lamb flatbreads with minty yoghurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g Leftover pulled lamb (homemade); 2 g Ground cumin; 2 g Smoked paprika; 10 ml Olive oil; 4 Flatbreads; 200 g Greek yoghurt; 0.5 Cucumber, half grated, half sliced; 10 g Fresh mint, chopped; 0.1 Garlic, crushed; 0.5 Lemons, juiced; 2 Tomatoes, sliced; 0.5 Red onions, thinly sliced; 1 Little gem lettuce, shredded

Leftover slow-cooked lamb crisped up in the air fryer with warm spices, wrapped in soft flatbreads with cool cucumber and mint yoghurt. Weekend lamb becomes a speedy weeknight feast.

Ingredients

400 g Leftover pulled lamb (homemade)
2 g Ground cumin
2 g Smoked paprika
10 ml Olive oil
4 Flatbreads
200 g Greek yoghurt
0.5 Cucumber, half grated, half sliced
10 g Fresh mint, chopped
0.1 Garlic, crushed
0.5 Lemons, juiced
2 Tomatoes, sliced
0.5 Red onions, thinly sliced
1 Little gem lettuce, shredded

Method

Squeeze the grated cucumber dry and stir it into the yoghurt with the mint, garlic, lemon juice and a pinch of salt.
Toss the lamb with the cumin, paprika and oil and air fry at 200°C for 8 minutes, shaking halfway, until crispy at the edges and piping hot.
Warm the flatbreads in the air fryer for 1 to 2 minutes.
Fill each flatbread with salad, sliced cucumber, lamb and a good spoonful of the yoghurt, and roll up.