Meatball and roasted veggie wrap

August 31, 2017

Meatball and Roasted Veggie Wrap

Serves four


500g lean beef mince

1 tsp chilli flakes

2 garlic cloves, chopped

1 tsp fresh thyme

1 tub hummus

4 wholemeal flatbreads

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


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 flatbreads 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.

Source: Meat & Livestock Australia

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