Serves 4

For the tzatziki:
300g plain yoghurt
½ a cucumber, peeled, deseeded and chopped
2 spring onions, chopped
Handful of fresh coriander, chopped
Juice of ½ a lemon, or more to taste
Salt and black pepper

For the koftas:
450g lamb mince
½ a large onion, finely chopped
100g mushrooms, finely chopped
1 egg
½ tsp cumin
½ tsp dried coriander
1 tsp Worcestershire sauce
2-4 large handfuls of breadcrumbs
Salt and black pepper

To serve:
8 large flour tortillas
Little gem lettuce, chopped
Feta, crumbled, optional
Hot sauce, optional

Try these turkey Caesar wraps…

1. Combine all of the ingredients for the tzatziki in a bowl and stir together. Taste and add more salt, pepper or lemon juice as needed.
2. Place the minced lamb in a large bowl and add the onion, mushrooms, egg, cumin, coriander, Worcestershire sauce and two handfuls of breadcrumbs.
3. Season well and use clean hands to mix everything together, but do not over-mix. If the mixture feels too wet, add another handful or two of breadcrumbs until it is easily mouldable. Shape the mixture into balls 3-4cm in diameter.
4. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
5. Heat a splash of oil in a large pan over a medium-high heat. Working in batches so as not to crowd the pan, cook the koftas for 6-8 minutes until well browned all over. Remove each batch to a plate lined with kitchen paper to drain and add a new splash of oil to the pan before browning the next batch.
6. Place the koftas on a large baking tray and bake for 15 minutes or until cooked throughout.
7. Place the wraps on a plate and warm in the microwave for 20-30 seconds until soft and pliable.
8. Serve the koftas with the wraps, tzatziki, chopped lettuce, crumbled Feta and hot sauce, if desired. Let people assemble their own wraps at the table.

Per serving: 556kcals, 15.9g fat (5.9g saturated), 57.6g carbs, 9.1g sugars, 44.9g protein, 6g fibre, 0.458g sodium