Preparation
Preheat the grill on high.
Toss the sliced red onion in the lime juice and set aside to pickle. The red onion will give the dish a bit of punch.
Mix the beef, courgette and grated onion together until well combined. Shape into roughly x8 8cm logs and place on a baking tray. Cook under the grill for 10 mins, turning halfway through until cooked throughout.
Toast the flatbreads breads until warm. Fill with the little gem lettuce for added crunch, koftas, cucumber for extra bite, tomatoes, drained pickled onion and smashed avocado for a bit more creaminess.