These ready-to-roll veggie wraps make for a quick lunch. Lightly dressed baby kale and red bell pepper toss in nutrients, while the lemony tahini dressing adds zing.
What You Get
Veggie meatball mix
Red bell pepper
Pre-washed baby kale
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
15 minutes active
30 minutes total
Preheat the oven to 450°F. Line a sheet pan with foil or parchment and brush with olive oil.
Roll the veggie mix into 9 meatballs, about the size of a golf ball, and flatten slightly. Add the veggie meatballs to the prepared pan, spaced a few inches apart. Transfer the pan to the oven and roast until the meatballs are lightly browned, flipping once during cooking, 20 to 25 minutes.
Meanwhile, seed and thinly slice the bell pepper. In a bowl, lightly toss a few handfuls of baby kale with a drizzle of olive oil and a pinch each of salt and pepper. Toast 3 of the pitas.
To build the pita pockets, lay each piece of pita flat, and top with the dressed kale and bell pepper. Plop the veggie meatballs on top, drizzle with the tahini dressing, and serve warm. Or wrap them and refrigerate for up to 2 days.
Contains: tree nuts, wheat, soy.