Haggis Wraps with Tzatsiki

Sue Lawrence's innovative recipe serves spicy haggis in tortilla wraps with a delicious cooling yogurt and cucumber tzatsiki
By Sue Lawrence
Haggis Wraps with Tzatsiki
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes plus 1 hr standing
  • Effort: easy


  • 1 haggis

For the tzatsiki

  • 1 cucumber, ends removed
  • 2 tsp salt
  • 200 ml Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1/2 lemon, juice only
  • 2 heaped tbsp chopped mint
  • 1 clove garlic, finely chopped

To serve

  • 4 flour tortillas


1. To make the tzatsiki: grate the unpeeled cucumber and place the grated flesh in a colander over a bowl.

2. Sprinkle with the salt and leave for 1 hour.

3. Using your hands, squeeze out all the liquid from the cucumber and then pat dry with kitchen paper.

4. Place in a bowl with the yogurt, olive oil, lemon juice, mint and garlic and stir to combine. Add pepper to taste.

5. Preheat the oven to 180C/gas 4.

6. Heat the haggis according to the butcher's instructions, or wrap in foil and heat in the oven for about 40 minutes.

7. To serve: warm the tortillas in the oven for a couple of minutes, top with a couple of spoonfuls of haggis and a couple of spoonfuls of tzatsiki.

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