Breakfast Meatball Wrap with Guacamole


  • 1 Pack Perfectly Balanced Beef, Sweet Potato and Kale Meatballs
  • 1 Pack tortilla wraps
  • 2cups lettuce. shredded
  • 2 red capsicum, sliced
  • 1 Lebanese cucumber, sliced
  • 6 green onions, thinly sliced
  • Natural yoghurt, to serve


  • 2 Avocados, crushed
  • 1 garlic glove, crushed
  • Juice of 1 lemon
  • 1 tomato, finely chopped
  • 1 teaspoon sweet chilli sauce
  • Salt and pepper to season


  1. Heat 1 tablespoon of oil in a pan on medium to high heat.  Cook meatballs for 10 minutes, or until fully cooked. 
  2. Meanwhile prepare Guacamole and vegetables. For the Guacamole, place the avocado flesh and lime juice in a bowl and use a fork to mash until almost smooth. Add the tomato, garlic, a touch of sweet chilli sauce and season with salt and pepper. Use a spoon to mix well. Garnish with red onions or cilantro. 
  3. Spread Guacamole over tortilla. Cover the guacamole with lettuce.
  4. Place the meatballs, cucumber, capsicum and green onions onto tortilla. Top with a dollop of natural yoghurt. Roll up firmly to enclose the filling. Serve immediately or wrap in foil for the next day. 


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