Tortilla filled with lamb and tomato salsa

Ingredients

• 1 onion
• 5 tomatoes
• 2 Garlic cloves
• 2 baby pak choi
• 3 EL olive oil
• 300 g ground lamb
• 3 EL lime juice
• Salt
• Pepper
• 2 sprigs Mint
• 4 wheat tortillas
• 1 pinch sugar

Instructions

1. 1.

   Peel and chop the onion. Wash, halve, core, and dice the tomatoes. Peel and chop the garlic cloves. Clean and wash the baby pak choi. Trim the light stems from the leaves and cut them lengthwise into strips.

2. 2.

   Heat 1 EL oil in a pan, crumble the ground lamb over high heat while stirring, add the onion and half of the garlic, and cook for 2 minutes on medium heat. Add half of the tomato cubes and the pak choi strips, season with 1 EL lime juice, salt, and pepper, and cook for another 2 minutes. Remove from heat.

3. 3.

   Wash the mint, pat dry, and cut half of the leaves into strips. Stir the mint strips into the lamb mixture. On the lower third of each tortilla, place the green pak choi leaves and remaining mint leaves, then spread the lamb mixture on top. Roll the tortillas tightly, seam side down, and cut into 3-4 pieces. Serve garnished with fresh herbs as desired.

4. 4.

   For the tomato salsa, mix the remaining tomato cubes with the rest of the garlic, 2 EL lime juice, and 2 EL olive oil. Season with salt, pepper, and sugar, then serve alongside the tortilla rolls.