Spinach lamb wraps
500g lamb rump steaks, fat trimmed, thinly sliced
35g pkt taco seasoning
Olive oil spray, to grease
4 Mission Garden Spinach & Herb Wraps
2 x 70g pkts Woolworths Fresh Produce Baby Leaves with Beetroot salad mix
Place the lamb and seasoning in a bowl and toss to coat.
Spray a non-stick frying pan with oil. Heat over medium heat. Cook one-third of the lamb for 1-2 minutes or until tender. Transfer to a plate. Repeat, in 2 more batches, with remaining lamb.
Place 1 wrap on a clean work surface. Place one-quarter of the salad mix along the centre. Top with one-quarter of the lamb. Roll up firmly to enclose the filling. Repeat with the remaining wraps, salad mix and lamb to make 4 wraps. Cut each wrap in half crossways.