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 Meatball and roasted veggie wrap recipe.
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.
Print
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.
