Yesterday I made these meatball wraps for myself and my boyfriend and it worked out really well! I altered some of the recipe for example: I used lamb instead of beef, fresh mint in the yoghurt instead of coriander on top and I put the wraps in the oven instead of frying...oh and I didn't use kidney beans...! Gosh! and I also added half of the onion (finely chopped) into the meatball mixture. 2 wraps are more than enough and so we both had one leftover for lunch today!

If you can't get the Mexican paste or live in a country which doesn't have Sainsbury's supermarkets it is just a paste of tomato, cumin and chilli. 

The recipe is from the Sainsbury's website which is a good resource when you have ran out of dinner ideas :)

Mexican-style meatball wraps

Spicy meaty bites served in a wheat tortilla with chilli bean sauce.... delicious!

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Serves: 6

Preparation time: 15 Minutes

Cooking time: 20 Minutes

Nutrition per serving: 450 cals, 12.9g fat, of which 5g saturated fat, 12.8g added sugar, 1.8g salt

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You will need

• 2 tablespoons Mexican style paste
• 500g lean steak mince
• 50g white breadcrumbs
• 1 red onion, peeled and finely sliced
• 1 red pepper, deseeded and sliced
• 1 x 400g tin Sainsbury’s red kidney beans in chilli sauce
• 1 x 198g tin sweetcorn, drained

• 1 x 6-pack be good to yourself flour tortilla wraps
• Olive oil, for brushing
• 6 tablespoons natural yogurt
• 1⁄2 x 28g pack fresh coriander,leaves only
• Paprika and lime wedges, to serve

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Method

1. In a bowl, mix together the Mexican style paste, mince and breadcrumbs and season well. Roll the mixture into 18 meatballs and chill for 5 minutes.
2. Heat a large frying pan until hot, add the meatballs and fry over a medium heat for about 10 minutes until browned all over, rotating every 1–2 minutes. Add the onion and pepper and fry for a further 5 minutes.
3. Stir in the beans and sweetcorn and continue to cook until the meatballs are cooked through.
4. Heat another frying pan until hot, brush each tortilla wrap with a little olive oil and fry. Top each wrap with three meatballs and some pepper and bean mixture, then top with yogurt and coriander leaves.
5. Sprinkle with paprika and serve with lime wedges to squeeze over.