Chicken Meatball Wraps with Garlic Aioli Dressing

Click here for allergen information

Makes 6   |   Prep Time: 20 mins  |   Cook Time: 30 mins


Chicken Meatball Wraps
500g chicken mince
1 tbsp. Worcestershire Sauce
1 spring onion thinly chopped
3 cups Freedom Rice Flakes
1 egg lightly beaten
salt and pepper to taste
6 Wattle Valley wraps
1 packet Rainbow Fresh salad mix
2 tomatoes diced
2 cucumbers diced
2 avocados diced

Garlic Aioli
2 garlic cloves, crushed
2 tbsp. mayonnaise
2 tbsp. Chobani plain yoghurt
2 tsp. dried parsley
salt and pepper to taste


Garlic Aioli dressing

  1. Combine ingredients in a medium size bowl. Whisk until combine, cover and place in the fridge whilst you make the chicken meatball wrap.


  1. Get 3 cups of Freedom Rice Flakes and pulse in a food processor until they are of a breadcrumb texture. Alternatively, this can be done in a mortar and pestle.

Chicken Meatball Wrap

  1. In a medium size bowl add mince, spring onion, Worcestershire sauce, breadcrumbs, egg, salt, and pepper.
  2. Using your hands, combine well.
  3. Make balls using a teaspoon of meat.
  4. Heat 2 tbs of oil in the pan, add meatballs and cook until brown, turning meatballs often.
  5. Once cooked, take out of pan, and set aside.
  6. Cut up the salad mix and place in bowl
  7. Dice up the tomato, cucumber and avocado and place in separate bowls in the middle of the table to form a production line.
  8. To build wraps place some of the salad mix in the middle of the wrap. Top with meatballs and then add tomato, cucumber and avocado.
  9. Top with a drizzle of the garlic aioli.
  10. Wrap up and enjoy!