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  • 4 large flatbreads
    we used Greek ones
  • 420g unformed spiced meatball mixture
    (see 'Complete the dish')
  • 1 tbsp olive oil
  • small handful of parsley
    finely chopped
  • 200g pickled red cabbage
    (see 'Complete the dish')

Nutrition: Per serving

  • kcal489
  • fat20g
  • saturates4g
  • carbs47g
  • sugars5g
  • fibre4g
  • protein28g
  • salt2.43g
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Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Lay the flatbreads out on a large baking tray after sprinkling the underside with a little water, then flip. Divide the meatball mixture between them evenly. Spread out to the edges then drizzle with the oil. Bake for 10-12 mins until brown and cooked through.

  • step 2

    Sprinkle the parsley over the flatbreads, then roll up and cut in half. Serve with the pickled cabbage on the side to fill the wraps.

Recipe from Good Food magazine, September 2025

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