Quick & Easy September 23, 2015 Lamb and potato gyros Got left over slow roasted lamb? Perfect! This delicious Greek style wrap can be perfect lunch snack, making use of last nights leftovers. Serves 6 Prep 20M Women's Weekly Food Print Ingredients 6 greek pitta breads (480g), lightly toasted 1/4 medium iceberg lettuce, shredded 2 medium tomatoes (300g), sliced thinly 1 small red onion (100g), sliced thinly leftover thinly sliced slow-roasted lamb leftover roasted potato chips Tahini sauce 2 tablespoon finely chopped fresh flat-leaf parsley 2 tablespoon tahini (sesame seed paste) 2 tablespoon hot water 1 tablespoon olive oil 1 tablespoon lemon juice 1 clove garlic, crushed Method 1.To make tahini sauce, combine ingredients in a small bowl; season to taste. 2.Top bread with lettuce, tomato, onion, lamb and potato; drizzle with tahini sauce. Fold bread to enclose filling; serve immediately. Sign up for our newsletter Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food. Close Thank you for subscribing! Email Submit Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use
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