Ingredients

• 11oz lamb mince
• ⅓ cup instant couscous
• 1 lemon, zest and juice
• 1 teaspoon Moroccan seasoning
• 14oz can chickpeas, drained, rinsed
• 4 wholegrain wraps
• 2 cups baby spinach
• 2 cups cherry tomatoes

Instructions

1. 1Place mince in a bowl with couscous, lemon zest and Moroccan seasoning. Mix well and shape in 20 balls. Heat a pan with oil spray until hot. Cook meatballs for 3-4 minutes or until evenly browned.
2. 2Purée half the chickpeas with lemon juice and 1 tablespoon oil or water until chunky. Warm the wraps.
3. 3Place one-quarter of chunky chickpea hummus on each wrap and spread out. Add some spinach, tomatoes and meatballs with remaining chickpeas. Wrap up and secure with a cocktail stick or serve folded with remaining spinach and tomatoes. Add a spoonful of yoghurt if you prefer.