Recipe
Meatball and roasted veggie wrap
This makes a simple family meal and any leftover meatballs and roasted veggies make great wraps for lunches the next day. Omit the chilli in the meatball mix if the kids don’t like it.
- Serves 4
- Prep Time 20 mins
- Cooking Time 30mins
Ingredients
- Serves 4
Method
- 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.
Tips
- You can serve this wrap with a mixed green salad.
- Leftovers are perfect for lunch the next day!