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This meat-free kebab is topped with chopped cucumber and tomato, pickled red cabbage and a garlicky yogurt. Chilli sauce? That’s your call! See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Put the meatballs onto a baking tray and cook in the oven for 12-15 mins until piping hot and cooked through.
Meanwhile, mix together the tomatoes, spring onions and half the lime juice in a small bowl, season and set aside. Mix the yogurt with the garlic and remaining lime juice.
Place a griddle pan on a high heat and heat the flatbread on both sides for 30 secs-1 min until warmed through and griddle marks appear.
Top the flatbread with the salad, cucumber, tomato salsa, pickled red cabbage and meat-free meatballs. Drizzle over the yogurt sauce and chilli sauce, if using. Wrap up and enjoy immediately.
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