In a fry pan over a medium heat, heat the olive oil. Add the onion and stir until it becomes translucent, about 3-4 minutes. Add the garlic and chilli, and cook for an additional minute. 

Add the lamb mince to the pan and break apart using a cooking spoon. Add a generous serving of cracked pepper, a little salt, and the mixed spice, and stir to combine. 

Cook the lamb, stirring frequently, until the lamb has browned and become crispy, about 10 minutes. It should be a deep golden brown in colour, and crispy. 

While you are cooking the lamb, prepare the salad by chopping the ingredients and adding to a salad bowl. Pour the lemon juice over the salad, and toss to combine. 

To serve, place the salad, dip of choice and the flatbread on the table with the lamb still in the frypan with a heatmap under it. Allow diners to make their own wraps using the salad, dip and lamb, or use the bread to soak up the juices on their plate.