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Meatball Greek salad wraps recipe

Meatball Greek salad wraps recipe

8 ratings

Use leftover lamb and spinach meatballs to whip up these easy Greek salad wraps with crunchy lettuce, sweet tomatoes and a dollop of creamy hummus. Perfect for a light summer dinner or even a packed lunch. See method

  • Serves 2
  • 10 mins to prepare
  • 602 calories / serving


  • ½ small red onion, finely sliced
  • 2 tbsp white wine vinegar
  • 1 small little gem lettuce, finely shredded
  • handful of kalamata olives
  • 5 baby plum tomatoes, halved
  • 2 tortillas wraps
  • 2 tbsp leftover hummus
  • 8 leftover meatballs (4 per wrap)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    36g 52%
  • Saturates

    15g 73%
  • Sugars

    5g 6%
  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 37.1g Protein 28.8g Fibre 6.4g


  1. Place the red onion into a small mixing bowl and pour over the white wine vinegar and stir well. Set aside for 20 mins.
  2. Shred the lettuce and place into a small bowl with the olives and plum tomatoes and toss. Spread the wrap with the leftover hummus then top with the salad, pickled onions and meatballs and wrap tightly to enclose, then cut in half to serve. Wrap tightly in foil to transport.


Use the leftover meatballs in this meatball and couscous recipe to make the wraps.

See more Lamb recipes

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