Leftover roast lamb flatbreads

Leftover roast lamb flatbreads



  • 1/2 cup (130g) natural yoghurt
  • 1 tbsp olive oil
  • 2 tsp chopped fresh herbs (optional)
  • 4 flatbreads
  • 2 cups spinach leaves
  • 1/2 punnet cherry tomatoes, halved
  • 2 cups leftover roast lamb


In a small bowl, combine yoghurt with olive oil and herbs, if using. Season well.

Top flatbreads with spinach, a few cherry tomato halves and a handful of lamb.

Drizzle with yoghurt dressing. Fold or roll to encase filling.

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Serving Suggestions


  • For the flatbread, you could choose Lebanese bread, tortillas, pita bread, souvlaki wraps or even naan bread.
  • Pack the yoghurt in a separate container so the flatbread doesn’t become soggy by lunchtime. It can easily be added just before eating.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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