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- Meatball and roasted veggie wrap
Meatball and roasted veggie wrap
Serves
4
Prep Time
20
Cook Time
30
Ingredients
500g 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
100g Rocket
4 tbsp Parsley
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! <./ul>