There are almost always leftovers when we’ve made a roast anything, especially a roast leg of lamb. I always try to come up with exciting ways to use up the leftovers.
Usually, leftover lamb will be turned into gourmet toasties or fancy lamb pizzas. These are foods that are quick and easy to prepare using your leftovers, particularly after a long day at work.
Yesterday I spotted wholewheat wraps that I’d bough a couple of weeks ago in my freezer and thought quesadillas would be good option and also a great way to use up the wraps as well.
The only really cooking involved at this point was braising the spinach and mushrooms for the filling and chopping the veg for the salsa that would accompany the quesadillas.
What I used:
2 whole wheat tortilla wraps
Grated white cheddar cheese
Braised mushrooms and spinach
Roast lamb pulled off the bone
How I made it:
1. Lay wrap on a plate. Top with grated cheese.
2. On half the wrap spread the spinach and mushrooms.
3. Then top the veg with chunks of the roast lamb.
4. Fold over so it becomes a half moon shape. Toast in a hot pan until the wraps crisps up and the cheese melts.
5. Cut in half and serve.
I served the quesadillas with salsa, guacamole and sour cream.