225g PGI Welsh lamb leg steak, cut into very thin slices
1 tsp oil
½ aubergine, cut into thin slices
1 onion, cut into thin slices
3 mushrooms, sliced
1 tbsp mild curry paste
1 tbsp mango chutney
6 cherry tomatoes quartered
Handful of fresh coriander leaves, chopped up
2 flour tortilla wraps
Heat the oil in a non-stick pan or wok. Add the lamb strips, aubergine, onion and mushrooms and cook, stirring until the meat is browned, about 6 mins.
Add the curry paste and mango chutney, stir and cook for a further 2 mins. Then add the tomato and coriander.
Spoon the mixture into the middle of the wraps, roll them up and enjoy!