Prep Time: 20 minutes | Cooking Time: 25 minutes | Serves: 5
Beef, green chilli and lime meatball wraps

Sauce preparation

1. Pulse the garlic and onion in a food processor until finely chopped

2. Add the parsley and coriander and pulse briefly until finely chopped

3. Transfer the mixture to a separate bowl and combine with the olive oil, lime juice, pepper and salt.

4. Store in the refrigerator until ready to serve


1. Cook the debbie&andrew’s beef, green chilli and lime meatballs as per instructions. Once cooked cut into halves.

2. To make the fajita, warm the tortillas as instructed. Across the middle of each tortillas add: 4-5 halved balls with a drizzle of the chimichurri and a little of everything else. Wrap it up and enjoy!

Cooking tip: The chimichurri is best served after having marinaded overnight, allowing flavours to fully develop. Or as a quick and easy alternative replace the chimichurri with a ready made guacamole.


2 packets of debbie&andrew’s beef, green chilli and lime meatballs
10 tortillas (or Gluten Free alternative)
2 red peppers finely sliced into strips
2 handful of shredded salad leaves
150g soured cream
Chimichurri sauce
2 tomatoes de-seeded and diced
1-2 avocados finely sliced.

For the chimichurri sauce
150g fresh coriander
40g fresh parsley
3 garlic cloves - peeled
4 tbsp chopped onion
A good drizzle of extra virgin olive oil
Juice of 3 limes
Salt and pepper to taste

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