No-meat-ball Wrap
Ingredients
4 Deli Kitchen Wheat & White Wraps
½ tbsp sunflower or olive oil
12-16 meat-free meatballs (allow 3-4 per wrap)
1 red onion, thinly sliced
1 courgette, quartered lengthways and sliced
400g can chopped tomatoes
2 red peppers from a jar (about 125g), drained and chopped
Handful basil leaves, torn
Sliced red or green chilli, to serve
30g vegan cheese, finely grated (optional)
4 Deli Kitchen Wheat & White Wraps
½ tbsp sunflower or olive oil
12-16 meat-free meatballs (allow 3-4 per wrap)
1 red onion, thinly sliced
1 courgette, quartered lengthways and sliced
400g can chopped tomatoes
2 red peppers from a jar (about 125g), drained and chopped
Handful basil leaves, torn
Sliced red or green chilli, to serve
30g vegan cheese, finely grated (optional)
Method
Heat the oil in a large frying pan. Add the meatballs and cook according to pack instructions. Remove the meatballs and set aside. Add the onion and courgette to the pan and cook whilst stirring for 3-4 minutes.
Add in the tomatoes and peppers, bring to a simmer for 5 minutes until the sauce has thickened. Return the meatballs to the pan and cook for a further 1 minute, then stir in the basil.
Spoon a quarter of the sauce and meatballs into the middle of the Deli Kitchen Wheat & White Wrap, scatter with a few chillies and cheese, if using. Fold up the bottom then roll to enclose. Serve.
TIP: if making ahead, allow the sauce to cool before spooning into the wrap. Eat cold or warm in the microwave.
