In a bowl, using your hands combine the Lamb Mince, Salt and Pepper, Paprika, Ground Cumin, crushed Garlic, and Onion. Add in the Egg and mix.

Next, crumble the Fetta into the bowl, add the Spinach and scrunch all together again with your hands.

Add the wraps flat and push the Mince into the entirety of the wrap as firmly as possible ensuring the Mince mixture isn’t too thick on each one so they are easy to fold after cooked.

Heat frypan  to medium heat large enough to fit the wrap – do not add Oil or Butter, the lamb will release its beautiful natural fats for you.

Place the wrap face down on the pan cooking for about 2-3 minutes until Mince has browned.

To flip the wrap, use the largest flat spatula you have and vary carefully and quickly – flip it

Cook for a further minute or so then fold in half and half again using the spatula to assist you

Pop them all on a plate and serve with an extra sprinkle of Sea Salt if desired, a squeeze of fresh Lemon and Greek Yogurt for dipping