Harissa Lamb and Crispy Chickpea Wraps

Name: Harissa Lamb and Crispy Chickpea Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 150 g leftover traybake lamb kebab roughly chopped; 400 g chickpeas; 2 pcs large flour tortillas; 1 pc small red onion, finely sliced; 1 pc pepper finely sliced; 40 g salad leaves; 4 tbsp hummus; 2 tbsp harissa; 100 ml apple cider vinegar; 1 tbsp sunflower oil; 1 tbsp Caster sugar (for buttercream); 1 tsp sea salt

These vibrant wraps combine spicy harissa-coated lamb with crunchy air-fried chickpeas and tangy quick-pickled onions. A creamy hummus base and fresh salad leaves make this a perfect, satisfying lunch or quick dinner that's ready in minutes.

Servings2 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

leftover traybake lamb kebab roughly chopped
150 g
chickpeas
400 g
large flour tortillas
2 pcs
small red onion, finely sliced
1 pc
pepper finely sliced
1 pc
salad leaves
40 g
hummus
4 tbsp
harissa
2 tbsp
apple cider vinegar
100 ml
sunflower oil
1 tbsp
Caster sugar (for buttercream)
1 tbsp
sea salt
1 tsp

Step-by-Step Instructions

Prepare the quick pickled onions: In a small saucepan, combine the apple cider vinegar, caster sugar, and 1 tsp of sea salt. Bring the mixture to a boil, then reduce the heat and simmer for a few minutes until the sugar and salt have completely dissolved. Remove from the heat, stir in the finely sliced red onions, and set aside to pickle for at least 30 minutes.

Preheat your air fryer to 200°C or your oven to 220°C (200°C fan/gas 7). In a medium bowl, stir together the drained chickpeas, sunflower oil, harissa, and chopped leftover lamb until everything is well coated. Transfer the mixture into the air fryer basket or onto a large baking tray and cook for 10 minutes until the chickpeas are crispy and the lamb is heated through.

Assemble the wraps: Spread 2 tbsp of hummus over the center of each flour tortilla. Layer with the sliced peppers, fresh salad leaves, the warm chickpea and lamb mixture, and a generous helping of the drained pickled onions. Roll up tightly and serve immediately.

Chef's Tips

If you don't have leftover lamb, this recipe works beautifully with cooked chicken or extra chickpeas for a vegetarian option. The pickled onions can be made in larger batches and kept chilled in a sealed jar for up to one week.