These are great portable, hot snacks made with strips of lean lamb and will certainly go down a storm with your mates.

Ask your local butcher for advice on suitable cuts for stir-fries or visit your local supermarket and pick up a packet of prepared stir-fry strips at the chilled meat cabinet.

This recipe serves 4 people and takes 10 minutes to prepare and under 10 minutes to cook

Cooking equipment you will need:
a large non-stick wok or frying pan
a chopping board
a sharp knife
a garlic crusher (if you have one)
a wooden spoon
a dessertspoon
a tablespoon
a sieve
a small bowl
kitchen roll
Napkins
Cocktail sticks

Ingredients you will need:
1tbsp oil
2 garlic cloves
450g Quality Standard lamb stir-fry strips
100g mushrooms, wiped, not washed
Handful fresh mint
Handful fresh parsley
100g rice
Juice of 1 lemon
Salt and pepper
8 prepared flour tortillas
8tbsp natural or Greek yohurt
2tbsp mint sauce

To prepare your ingredients:
Finely crush or chop the garlic
Finely slice the mushrooms
Roughly chop the herbs
Cook the rice according to the packet instructions, drain, cool and set aside for later
In a small bowl mix together the yogurt and mint sauce and set aside

To cook the recipe:
Heat the oil in the wok or frying pan and cook the garlic and lamb stir-fry strips for 3-4 minutes until brown

Add the mushrooms and cook for 2-3 minutes. Stir in the herbs, cooked rice, lemon juice and salt and pepper. Heat for 1-2 minutes

To assemble the wraps place the tortillas on a clean work surface. Spread a dessertspoon of the yogurt mixture over each tortilla and add a large spoonful of the filling.

Fold up to make a neat roll, secure with a cocktail stick or wrap individually in a sheet of kitchen roll and serve with a crunchy salad