Sticky hoisin turkey meatball wraps
Serves: 2
Total time: 
Recipe photograph by Dan Jones
Sticky hoisin turkey meatball wraps
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
439Kcal
Fat
18gr
Saturates
7gr
Carbs
35gr
Sugars
8gr
Fibre
4gr
Protein
28gr
Salt
0.7gr
Emma Franklin
Former 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.
See more of Emma Franklin’s recipes
Emma Franklin
Former 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.
See more of Emma Franklin’s recipes
Ingredients
- 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
Step by step
- Heat 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.
- Meanwhile, 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.
- To 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).
