Beef meatball wrap
A picnic dinner filled with great value
Serves
4
Prep Time
20 mins
Cook Time
30 mins
A great way to use up leftover meatballs and roast vegetables in healthy wrap. Truly portable, these make a winning picnic meal that's healthy and delicious.
This recipe is based on Allyson Gofton's original
A great way to use up leftover meatballs and roast vegetables in healthy wrap. Truly portable, these make a winning picnic meal that's healthy and delicious.
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ShareIngredients
500g Quality Mark beef mince
2 Tbsp olive oil
1 red capsicumi
1 courgettei
1 red onion
1 tsp dried rosemaryi
1 tsp dried thymei
2 cloves garlic cloves
finely chopped1 tsp chilli flakes
4 wholemeal wraps
200g hummus
2 cups salad greens
or lettuce
Method
Pre-heat the oven to 180ºC.
Cut all the capsicum, zucchini and onion into thick slices. Toss them with 1 tablespoon of the olive oil and the rosemary.
Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes.
Place the mince in a bowl and season with thyme, garlic and chilli flakes.
Shape into little meatballs.
Heat a frypan to medium with the remaining olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through.
Warm the wraps or flat breads in aluminium foil in the oven for a few minutes.
Spread each wrap with 2 tablespoons of hummus.
Arrange the roasted vegetables on top and then the meatballs.
Layer on salad greens and wrap up.
Cut in half to serve.
Nutrition Information per Serving (383g)
This nutrition analysis is based on 4 serves.
