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Ingredients requirements Turkey Meatball Wraps:

1. Get 250 g for turkey mince
2. Get 65 g for smoked pancetta lardons
3. You need 1 tsp for fennel seeds
4. Make ready 1/2 tsp of dried chilli flakes
5. Provide 1/2 - medium onion
6. Make ready 3 for garlic cloves
7. Need 40 g of panko breadcrumbs
8. You need 1 tbsp of plain flour
9. Need 1 tin chopped tomatoes
10. Make ready 2 for red peppers
11. Make ready 1 tbsp - dried oregano
12. Provide 1 tbsp - basil leaves
13. Provide 1 chicken stock cube
14. Get 1 tsp - onion marmalade
15. Provide 3 wholemeal tortillas
16. Make ready 40 g mature cheddar cheese

Turkey Meatball Wraps making:

1. Add the turkey mince, smoked pancetta, fennel seeds, dried chilli flakes, onion and garlic to a food processor and blitz it until it creates a paste like texture.
2. Add the panko breadcrumbs and mix with a together.
3. Add the flour to a plate and season with salt and pepper. Measure out 1tbsp of the meatball mixture and shape into a ball. Roll the ball into the flour until coated, repeat until all the mixture is used.
4. Boil a kettle and heat a wide based pan on high with a drizzle of vegetable oil.
5. Once hot, add the meatballs and brown all over. Meanwhile, dissolve the stock cube and onion marmalade in 250ml of boiled water. Roughly chop the peppers and basil.
6. To the a slowcooker, add the tinned tomatoes, basil, oregano and peppers. Once the meatballs are browned add them into the slowcooker, return to the heat and pour in the stock to deglaze and reduce slightly.
7. Pour the stock into the slowcooker and cook, covered on low for 8-9 hours.
8. Pre-heat and oven to 170C fan and grate the cheese. Once the meatballs are ready, add 4 meatballs to a tortilla wrap, spoon over some of the sauce and top with cheese. Roll the wrap up tightly, then wrap in tin foil. repeat this with the other wraps.
9. Place in the oven for 10-15mins.
10. Cut in half to serve.

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