Ingredients

Method

For the chipotle crème:
• 3 T Woolworths chipotles in adobo sauce
• 1 lime, zested and juiced
• ¾ cup crème fraîche
• salt, to taste
For the corn-and-tomato salsa:
• 2 T canola oil
• 250 g frozen corn
• 100 g Woolworths piccolini cherry tomatoes, halved
• salt, to taste
For the tacos:
• 3 Woolworths turmeric wraps
• 3 Woolworths fresh tortilla wraps
• ¼ cabbage, finely shredded or sliced
• 300 g leftover roast leg of lamb, sliced
• 50 g Woolworths jalapeño cones in brine, roughly chopped or sliced
• 1 jalapeño, sliced into thin rings
• 1 x 90 g sachet Woolworths pickled red onion petals

Method

Ingredients

1. To make the chipotle crème, place the chipotles and their sauce, lime zest and juice, crème fraîche and salt in a blender, blend until smooth and taste to adjust the seasoning.

2. To make the corn-and-tomato salsa, heat the oil in a pan over a medium heat. Add the corn and stir-fry until it begins to brown. Remove from the pan, add the cherry tomatoes, season with salt and stir to combine.

3. Toast the wraps until charred over an open flame on a gas burner or in a pan over a high heat. This adds flavour and makes the wrap more malleable.

4. Add some shredded cabbage, lamb and pickled jalapeño to a wrap. Serve the corn-and-tomato salsa, pickled onions, jalapeños and chipotle crème on the side. If you like, add coriander.

Find more lamb recipes here. 

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana