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


  • 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


  1. Pre-heat oven to 180ºC.
  2. 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.
  3. 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.
  4. 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.
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