CHEESEBURGER MEATBALL TORTILLA BOWLS

1. Preheat the oven to 180°C. Lightly spray 4 ovenproof bowls with oil and press the wraps inside to form a bowl shape. Cook in batches if you don’t have 4 suitable bowls. Bake for 12–15 minutes, or until golden and crisp. 

2. Make the burger sauce: In a small bowl, mix together the mayonnaise, tomato sauce, mustard, garlic powder, onion powder, and paprika. Set aside. 

3. Prepare the meatballs: In a large bowl, combine the mince, garlic powder, breadcrumbs, egg, salt and pepper. Mix well. Roll into 25g balls. Heat a large frying pan with a little oil and cook the meatballs for 8–10 minutes, turning often, until cooked through. 

4. Cook the bacon until crispy, either in a pan or in the oven. Break into small pieces once cooled. 

5. Assemble the bowls: 

• Fill each tortilla bowl with shredded iceberg lettuce. 
• Add the diced onion, grated cheese, chopped pickles, and crispy bacon. 
• Top with the quartered cherry tomatoes and warm meatballs. 
• Drizzle generously with the burger sauce and finish with a sprinkle of sesame seeds. 

WRAPPED LETTUCE

When it comes to lettuce, we cut out the middleman. Every bag of our Wrapped Lettuce is grown, harvested, packed, and delivered to your local store by LeaderBrand. Source of Folate.

• wb_sunny Available All Year Round
• grass Gisborne & Pukekohe
• tag_faces Gluten Free
• cruelty_free Vegan

Wraps & Fillings 

• 4 cups LeaderBrand Iceberg Lettuce, shredded
• 4 large wraps  
• 8 slices streaky bacon 
• 16 cherry tomatoes, quartered 
• ¼ white onion, diced 
• 20g burger pickles chopped 
• 1 cup grated cheddar or tasty cheese 
• 1 tbsp toasted white sesame seeds 

Meatballs 

• 500g mince 
• 1 tsp garlic powder 
• ½ cup breadcrumbs 
• 1 egg 
• Salt & pepper, to taste 
• Oil for cooking

Burger Sauce 

• 5 tbsp mayonnaise 
• 1 tbsp tomato sauce (ketchup) 
• 1 tsp yellow mustard 
• ¼ tsp garlic powder 
• ½ tsp onion powder 
• ¼ tsp smoked paprika