Beef meatball wrap

1 vote

A great way to use up leftover meatballs and roast vegetables in healthy wrap. Truly portable, these make a winning picnic meal that's healthy and delicious.

20 Minutes

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  • 500g Quality Mark beef mince
  • 2 Tbsp olive oil
  • 1 red capsicum
  • 1 courgette
  • 1 red onion
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 cloves garlic cloves
  • finely chopped
  • 1 tsp chilli flakes
  • 4 wholemeal wraps
  • 200g hummus
  • 2 cups salad greens or lettuce


  1. Pre-heat the oven to 180ºC.
  2. Cut all the capsicum, zucchini and onion into thick slices. Toss them with 1 tablespoon of the olive oil and the rosemary.
  3. Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes.
  4. Place the mince in a bowl and season with thyme, garlic and chilli flakes.
  5. Shape into little meatballs.
  6. Heat a frypan to medium with the remaining olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through.
  7. Warm the wraps or flat breads in aluminium foil in the oven for a few minutes.
  8. Spread each wrap with 2 tablespoons of hummus.
  9. Arrange the roasted vegetables on top and then the meatballs.
  10. Layer on salad greens and wrap up.
  11. Cut in half to serve.
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