1. Brush the lamb steaks with the Rose Harissa and set aside.

2. Heat a griddle pan and when hot, cook the lamb for 3-4 minutes each side or until cooked but still pink.

3. Remove and allow to rest for 2 minutes. Cut into 1cm slices.

4. Put the onion, tomatoes, cucumber and mint into a bowl and combine well. Drizzle over the olive oil and lemon and season with salt and freshly ground black pepper. Stir and set aside.

5. Spoon a quarter of the hummus onto one wrap and spread leaving a 2cm rim.

6. Top with a quarter of the salad and then scatter over a quarter of the lamb slices and pomegranate seeds.

7. Roll and repeat with the remaining three wraps.


Serve immediately with natural yoghurt.

Preparation Time

30 Mins


4 People


300g lamb leg steaks

2 tbsp Rose harissa

1 red onion, finely sliced

250g cherry tomatoes, halved

½ cucumber, chopped

4 tbsp fresh mint, chopped

2 tbsp olive oil

Juice of one lemon

200g tub reduced fat hummus

110g tub pomegranate seeds

4 Mission Super Soft Wraps


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