Dinner recipe
Quick pork mince flatbreads with lettuce, tomatoes, lime yoghurt, smoked paprika, cumin, coriander, and tortilla wraps.
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Ingredients
wide frying pan, mixing bowl, knife, chopping board
Method
Shred the little gem lettuce, quarter the cherry tomatoes, chop the coriander, zest half the lime, and cut the lime into wedges.
Stir the Greek yoghurt with lime zest, 1 tablespoon lime juice, black pepper, and a small pinch of salt until smooth.
Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat. Cook the pork mince with a pinch of salt for 6 to 7 minutes, breaking it up until browned and no pink patches remain.
Stir in the smoked paprika, ground cumin, and 2 tablespoons water for 1 minute until the pork is glossy and smells smoky.
Warm the tortilla wraps in a dry pan or microwave for 30 seconds until soft and flexible.
Top the wraps with lettuce, crispy pork, tomatoes, lime yoghurt, coriander, and a squeeze of lime, then fold or serve open.
