quick and

Spiced Kangaroo Burrito

Prep 5 min

Time 15 min

Serves 4

What you'll need

2 tbsp extra virgin olive oil
½ red onion, finely sliced
500g kangaroo mince
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried mint
1 tbsp tomato paste
150ml chicken stock
¼ cup pistachio or walnuts, roughly chopped
50g fetta, crumbled
1 tomato, diced
1 Lebanese cucumber, diced
4 large wraps
2 sprigs each of mint and parsley, leaves picked and chopped


3 tbsp tahini
¾ cup Greek style yoghurt
Zest and juice of ½ lemon
Salt, pepper and a pinch of sugar

How to cook it

  1. Heat oil in a large pan and add ½ of the onion, cook for a few minutes to soften then add the spices followed by the mince. Fry for 2-3 minutes until browned and then add the tomato paste followed by the stock and cook for 8-10 minutes until most of the liquid has evaporated. Season with salt and pepper.
  2. In a bowl, combine tahini, Greek yoghurt, lemon juice with a pinch of salt. In a separate bowl mix tomato and cucumber with a splash of extra virgin olive oil.
  3. Fold pistachios and fetta through the mince. Spread a spoonful of sauce over the wrap. Place a spoonful of mince into the centre of the wrap. Add the salad mixture and distribute evenly. Fold in the sides and then wrap into a cylinder.
  4. Brush with a little oil and place in a pan seam-side-down, cook for a minute on each side until golden and crisp. Cut in half on a diagonal and serve with a garnish of lemon.