Meatball and roasted veggie wrap

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.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 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


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.

Essential Tips

  • You can serve this wrap with a mixed green salad.
  • Leftovers are perfect for lunch the next day!


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Meatball and roasted veggie wrap

Meatball and roasted veggie wrap
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