The Dinner Planner


Greek Chicken Meatball Wraps

5 from 1 vote
Servings 4


Greek Chicken Meatballs

  • 100 grams danish feta - crumbled
  • 1 lemon - zested
  • 2 tsp smoked paprika
  • 2 garlic cloves - crushed
  • 60 grams baby spinach - finely sliced
  • ¼ cup chives - finely sliced
  • ¼ cup parsley - finely sliced
  • 500 grams chicken mince
  • 1 egg

To Serve

  • 4 pita wraps
  • tzatziki - we used the Fresh Fodder one from Woolworths
  • 2 tomatoes - finely diced
  • 1 red capsicum - finely diced
  • 1 lebenese cucumber - finely diced
  • 1 tsp red wine vinegar


  • Place all the ingredients for the meatballs in a large bowl, season with salt and pepper and combine well. Using damp hands, roll into 4 meatballs per person (about a golf ball size).
  • Heat the olive oil in a large non-stick frying pan over medium heat. Cook the meatballs in batches, turning occasionally, for 6 minutes or until browned on all sides and cooked through. Remove and drain on a plate lined with paper towel.
  • In a small bowl combine the tomatoes, red capsicum and cucumber. Add a dash of red wine vinegar and olive oil and season with salt and pepper.
  • Serve with warmed pita, topped with tzatziki. salad and meatballs.

Tips and Variations

We used the Fresh Fodder range of tzatkiki. It was delicious and available in 2 sizes depending on how many serves you are making. It's also cheaper than making your own, so a great shortcut. 
VEGETARIAN - replace the chicken with 2 tins of drained chickpeas (4 servings) mashed.

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