Aussie Lamb Thai-tillas

  • Prep time 1Hr
  • Cook time 20Min
  • Technique Grill
  • Meat Beef
  • Cut Ground
  • Serves 10

These simple yet tasty handhelds are to die for!


Thai-tilla Filling

1 pound Australian ground lamb, browned, drained

1 Tablespoon ground coriander

1 Tablespoon ground cumin

¼ cup red pepper, minced

¼ cup carrot, shredded

¼ cup shallot, minced

1 Tablespoon fresh garlic, minced

1 cup mushrooms, minced

3 cups collard greens, stem removed, chopped

1 Tablespoon beef base

1 cup green Thai curry paste

1 cup water

1 cup unsweetened coconut milk

4 cups chihuahua cheese

Cilantro-Lime Yogurt

1 cup Greek yogurt 5% or sour cream

1 cup fresh cilantro, chopped

1 each fresh lime, juiced and zested

To serve

10 each flour tortillas

2 cups chihuahua cheese, shredded


  1. For the Thai-tilla filling: In a large skillet, add lamb, coriander and ground cumin. Cook until browned and remove from skillet. Leave behind the excess fat in the skillet.
  2. Next, sauté the red pepper, carrot, shallot, garlic and mushrooms until cooked- about 7 minutes.
  3. Next, add the collard greens, beef base, curry paste, water and coconut milk.
  4. Cover and cook for 30 minutes, or until collard greens are tender.
  5. Once collard greens are cooked, add the lamb back into the skillet and remove from heat. Refrigerate immediately and once chilled, fold in the chihuahua cheese.
  6. Reserve under refrigeration until ready to use.
  7. For the cilantro lime yogurt: In a food processor, puree ingredients until smooth. Reserve under refrigeration until ready to use.
  8. To serve: Preheat a griddle to 350F.
  9. Sprinkle chihuahua cheese directly on the griddle and top with a flour tortilla and the Thai-tilla filling on top of the flour tortilla.
  10. Griddle until cheese is golden and then fold over to form a half moon.
  11. Continue cooking until Thai-tilla mixture is hot and bubbly.
  12. Serve immediately drizzled with the cilantro lime yogurt or serve on the side for dipping.

Chef’s Notes

  • Garnish with micro cilantro, if desired.