• 60g pitta bread Pitta Bread, white
• 104g Lamb Leg Lamb Leg, roasted
• 15g pesto Pesto, green
• 40g cucumber Cucumber
• 40g carrots Carrots, raw
• 20g mixed salad leaves Mixed Salad Leaves

1. 1

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

2. 2

   Warm or toast the pitta.

3. 3

   Spread with the pesto, then layer the leaves, cucumber, carrot and lamb.

4. 4

   Roll tightly (or close), cut in half and serve — or wrap in foil for an on-the-go lunch.

Tap ingredients and steps to tick them off as you cook.