2017-08-21
Meatball and Roasted Veggie Wrap
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Meatball and Roasted Veggie Wrap

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Ideal for picnics or dining al fresco - this tasty wrap is the perfect portable food. Serve with a side salad for a more substantial meal.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

  • 500g Quality Mark lean beef mince
  • 1 red capsicum
  • 1 zucchini
  • 1 red onion
  • 1 teaspoon rosemary, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme
  • 2 garlic cloves, chopped
  • 1 teaspoon chilli flakes
  • 1 tub hummus
  • 4 wholemeal flat breads
  • 4 tablespoons parsley

Method

Pre-heat the oven to 180ºC. Cut all the capsicum, zucchini and onion into thick slices. Toss them with 1 tablespoon of the 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 the remaining 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 tablespoon hummus. Arrange the roasted vegetables on top and then the meatballs. Garnish with parsley and wrap up. Cut in half to serve.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 319g
Energy kJ (kcal) 2435 (581)
Protein (g) 39.9
Fat (g) 27.1
Saturated (g)
6.3
Carbohydrate (g) 39.8
Sugars (g)
3.7
Sodium (mg) 453
Iron (mg) 7.1
Zinc (mg) 7.4
Vitamin B12 (ug) 3.5
Vitamin D (ug) N/A
Selenium (ug) 22.6

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