Prep Time:  15 minutes        |        Cook Time:  15 minutes   (air fryer)     |        Serves:  4

Ingredients

• 500g Killarnee lamb mince
• 1 Lodge Farms free range egg
• 1 tsp Stonemill paprika  
• 1 tsp Stonemill cumin powder  
• ¼ red onion, finely diced  
• 1 tsp Stonemill minced garlic  
• 1 large handful Fresh Salad Co. baby spinach leaves
• 200g Emporium Selection Greek style fetta
• 6 Baker’s Life large white wraps
• Stonemill black pepper and salt, to season

Method

1. In a bowl, using your hands combine the lamb mince, salt and pepper, paprika, ground cumin, crushed garlic, and onion. Add in the egg and mix.
2. Next, crumble the fetta into the bowl, add the spinach and scrunch all together again with your hands.  
3. Add the wraps flat and push the Mince into the entirety of the wrap as firmly as possible ensuring the Mince mixture isn’t too thick on each one so they are easy to fold after cooked.
4. Heat frypan to medium heat large enough to fit the wrap – do not add oil or butter, the lamb will release its beautiful natural fats for you.
5. Place the wrap face down on the pan, cooking for about 2-3 minutes until mince has browned.
6. To flip the wrap, use the largest flat spatula you have, and very carefully and quickly flip it.
7. Cook for a further minute or so, then fold in half and half again using the spatula to assist you.
8. Pop them all on a plate and serve with an extra sprinkle of sea salt if desired, a squeeze of fresh lemon and Greek yogurt for dipping

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie