MCB Greek Wrap
with pork meatballs, chips and pickled onion
- Wheat
- Cereals containing gluten
- Sulphites
- Milk
- Celery
- May contain traces of allergens
Ingredients
1 unit(s)
Bell Pepper
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
12 milliliter(s)
White Wine Vinegar
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
112.5 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 bunch(es)
Mint
1 unit(s)
Red Onion
450 grams
Potatoes
Not included in your delivery
2 tsp
Sugar
Nutritional information
Instructions
Pre-heat your oven to 220 degrees. Chop the potatoes into 1cm wide slices, then chop the slices into 1cm wide chips. Pop them on a large baking tray. Drizzle with oil and a pinch of salt and pepper. Toss to coat evenly, spread in a single layer on your tray and roast on the top shelf of your oven until browned and crispy, 25-30 mins. Turn half way through cooking.
Meanwhile, halve, peel and slice the red onion as thinly as you can. Pop in a bowl along with the white wine vinegar and sugar. Stir to combine then cover with clingfilm and set aside. This is your quick pickle! Form the sausagemeat into 4 meatballs per person and set aside on a plate. IMPORTANT: Remember to wash your hands after handling raw meat!
Halve the red pepper, remove the core and thinly slice. When the potatoes have been in the oven for 15 mins, remove the tray, give them a shake then make some space for the peppers. Add the peppers to the tray, drizzle with oil and season with salt and pepper. Return to the oven for the remainder of the time.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the yoghurt in a small bowl and stir through half the mint. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways and pop in a medium bowl with the remaining mint. Add a drizzle of olive oil and a pinch of salt and pepper, toss together.
Heat a drizzle of oil in a large frying pan on medium-high heat and add the meatballs. Fry until browned all over and cooked through, 8-10 mins, turning occasionally. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
We like to serve everything in separate bowls and let everyone assemble their own wraps at the table - you've got wraps, meatballs, roasted peppers, lettuce, minty yoghurt, pickled onion and, of course, the chips! Enjoy!
