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Chicken meatball wraps

  • 0:30 Prep
  • 0:25 Cook
  • 8 Servings


  • 800g chicken mince
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated lemon rind
  • 60g (1 cup) fresh white breadcrumbs
  • 2 teaspoons olive oil
  • 8 pieces lavash bread
  • Rocket Salad, to serve (see related recipe)
  • Caesar dressing, to serve


  • 1
    Preheat oven to 180°C. Place the mince, onion, garlic, lemon rind and breadcrumbs in a large bowl. Season with salt and pepper. Use your hands to mix until well combined.
  • 2
    Use wet hands to roll 1-tablespoonful portions of the mince mixture into balls.
  • 3
    Heat half the oil in a large non-stick frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 12 minutes or until golden and cooked through. Transfer to a plate and cover with foil. Repeat with the remaining oil and meatballs, reheating the pan between batches.
  • 4
    Place the meatballs on a serving platter and serve with the lavash bread, rocket salad and Caesar dressing.

Source: taste.com.au


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