Meatball and roasted veggie wrap
A simple and healthy meatball dinner
Serves
4
Prep Time
20 mins
Cook Time
30 mins
Ideal for picnics or dining al fresco - this tasty wrap is the perfect portable food. Serve with a side salad for a more substantial meal.
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ShareIngredients
500g Quality Mark beef mince
1 red capsicum
1 courgette
1 red onion
1 tsp finely chopped fresh rosemary
2 Tbsp olive oil
1 tsp finely chopped fresh thyme
2 cloves garlic cloves
finely chopped1 tsp chilli flakes
200g hummus
4 wholemeal wraps
4 Tbsp chopped fresh parsley
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 flat breads in aluminium foil in the oven for a few minutes.
Spread each wrap with 2 tablespoon hummus.
Arrange the roasted vegetables on top and then the meatballs.
Garnish with parsley and wrap up.
Cut in half to serve.
