Recipe
Meatball and Roasted Veggie Wrap
Tips
You can serve this wrap with a mixed green salad.
Leftovers are perfect for lunch the next day!
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients
- 500 g lean beef mince
- 1 tsp chilli flakes
- 2 garlic cloves, chopped
- 1 tsp fresh thyme
- 1 tub hummus
- 4 wholemeal flat breads
- 1 red capsicum
- 1 small eggplant
- 1 zucchini
- 1 red onion
- 1 tsp fresh rosemary, chopped
- 2 tbsp olive oil
- 100 g rocket
- 4 tbsp parsley
Instructions
- Pre-heat oven to 180ºC.
- Cut all the vegetables into thick slices. Toss them with 1 tbsp 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 1 tbsp 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 tbsp hummus; arrange roasted vegetables on top and then the meatballs. Garnish with parsley and rocket, wrap and cut in half to serve.