Perfect for leftovers, or for your kid's lunches.
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 fry pan 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 aluminum 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.
You can serve this wrap with a mixed green salad. Leftovers are perfect for lunch the next day.
These meatballs could also be served in pasta.
When rolling meatballs ensure you have damp hands to prevent them sticking.
A recipe from Dinner 3 Ways by beefandlamb.com.au
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