You could slow-cook a small shoulder of lamb, or an extra one to two lamb shanks, especially to make these wraps.
Alternatively, you could use leftovers from the lamb shank recipe, above. Either way, the meat should be so tender that it is easily shredded with a fork.
To make the garlic aioli
Variation: For a mild roast-garlic flavour, slow-cook a whole bulb of garlic along with the lamb. To use, slice the top off and squeeze the softened contents into the blender instead of using freshly crushed garlic.
To make the salsa
Season to taste and mix thoroughly to combine.
Give each person a tortilla, dot the garlic aioli over the top, scatter over some lamb and a spoonful of the salsa, then finish with salad and a couple of slices of cucumber.
Wrap and eat immediately, or cool the wraps for lunch boxes.