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Meatball and haloumi wraps

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With salty haloumi and juicy meatballs these two ingredients are the power couple of the wrap making game. Dolloped in haloumi and some salad we will definitely be having these every day.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, + 5 mins standing time
Meatball and haloumi wraps


  • ⅓ cup (25g) panko breadcrumbs
  • ¼ cup (60ml) milk
  • 500g Coles Australian Pork & Beef Bolognese Mince
  • 1 garlic clove, crushed
  • 1 tbs olive oil
  • 250g haloumi, thickly sliced
  • 4 Coles Turkish Style Lavash Wraps
  • 200g hommus
  • 2 tomatoes, cut into wedges
  • ½ small red onion, thinly sliced
  • 60g pkt Coles Australian Baby Spinach
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the breadcrumbs and milk in a medium bowl. Set aside for 5 mins to soften. Add the mince and garlic. Use your hands to mix until well combined. Roll 1-tbs portions of the mince mixture into balls.
  2. Step 2

    Heat the oil in a large frying pan over medium heat. Cook the meatballs, turning occasionally, for 10 mins or until brown all over and cooked through. Transfer to a plate.
  3. Step 3

    Wipe the pan clean. Cook the haloumi for 1-2 mins each side or until golden brown.
  4. Step 4

    Place the wraps on a clean work surface. Spread hommus evenly over wraps. Top with tomato, onion, spinach, meatballs and haloumi. Season. Roll up to enclose the filling. Serve with lemon wedges