Indian lamb wraps
1.Combine lamb and paste in a medium bowl. Roll mixture into 10 balls.
2.Lightly spray a heated large non-stick frying pan with oil; cook meatballs, over medium heat, for 5 minutes or until cooked through. Remove from pan; cover to keep warm.
3.Cook roti in same pan for 1 minute each side or until heated through.
4.Using a vegetable peeler, cut long strips from carrot and cucumber.
5.To make tandoori sauce, combine ingredients in a small bowl.
6.Spread wraps with chutney; top with meatballs, carrot, cucumber, lettuce, coriander and tandoori sauce, roll to enclose.
You could serve the meatballs on naan or a wholemeal tortilla; but this will increase the kilojoules/calories slightly.Note