Guest chef

Emma Franklin

Our Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.

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Sticky hoisin turkey meatball wraps

  • Serves 2
  • Total time 30 mins
4.0/5 rating (3 votes)
Sticky hoisin turkey meatball wraps
Sticky hoisin turkey meatball wraps

step by step

  • 1Heat the oil in a nonstick frying pan, add the meatballs, cover with a lid and fry on a medium heat for 25 minutes, turning frequently. Add the hoisin sauce and sesame seeds, and cook for a further 5 minutes, turning the meatballs to coat them in the sticky sauce, until cooked through.
  • 2Meanwhile, use a flat-bladed peeler to make thin ribbons of the carrot and cucumber, and finely shred the spring onions. Toss the vegetables with the vinegar and a pinch of salt. Add the mint leaves just before serving.
  • 3To serve, place a lettuce leaf on each wrap, top with a handful of the shredded salad and 3 meatballs and wrap up (makes 2 wraps per serving).
  • Recipe photograph by Dan Jones

You will need

  • 1 tbsp vegetable oil
  • 1 x 400g pack turkey meatballs
  • 4 tbsp hoisin sauce (we like the Itsu brand)
  • 1½ tsp sesame seeds
  • 1 carrot, peeled
  • ½ cucumber
  • 4 spring onions
  • 1 tbsp rice vinegar (or white wine vinegar)
  • a handful of mint leaves
  • a few soft lettuce leaves
  • 4 small soft tortilla wraps

+ Nutritional Information