Mediterranean Beef Wraps

Remove the root from the cos lettuce and finely chop, finely slice the roma tomato and dice the cucumber and set aside.

Pour the Greek yoghurt into a small bowl. Pick the parsley leaves and finely chop. Zest the lemon and juice until you have 2tbs of lemon juice. Add the parsley, lemon zest and lemon juice to the yoghurt with a drizzle of olive oil and mix well. Taste and add salt and pepper if neccessary. TIP: add as little or as much lemon juice as you like depending on your taste preference

Heat a drizzle of olive oil in a large frying pan over a high heat. Being careful not to overcrown the pan, cook the beef in batches for 1-2 minutes, or until cooked through. Transfer to a medium bowl and keep warm.

Heat the mini tortillas in a sandwich press or microwave (place on a plate) for 10 seconds, or until warmed through