Lamb: Dice 400g lamb shoulder into small chunks. Mix together 1 tsp cumin, 1 tsp smoked paprika, 3 crushed garlic cloves, 2 tbsp olive oil, salt and pepper. Toss the lamb well in the marinade and set aside.

Cook lamb: Heat a pan over high heat. Cook the lamb in a single layer for 3–4 minutes without touching until crispy on the outside, then toss and cook for a further 2–3 minutes until cooked through and caramelised. Set aside.

Garlic yoghurt: Mix 1 cup Greek yoghurt with 1 tsp crushed garlic, a squeeze of lemon, salt and pepper.

Veg: Grate 1 medium carrot and slice ½ cucumber into thin rounds or matchsticks.

Warm wraps: Heat 4 wholegrain wraps in a dry pan for 1 minute each side until warm and pliable.

Serve: Spread hummus across each wrap followed by a spoonful of garlic yoghurt. Top with the crispy lamb, grated carrot, cucumber and a handful of fresh mint or parsley. Fold and eat immediately.