Beef meatball wrap

Method

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.