Instructions

1. Cook the meatballs according to the packet instructions and set them aside. This can be done well ahead and kept refrigerated.
2. Finely chop the garlic. Heat 1 Tbsps of olive oil in a frying pan and add the garlic and chilli flakes. Cook for about 30 seconds, then add the spinach and lemon juice. Put the lid on and sauté for 3 minutes or so, then turn off the heat. Let it cool a bit.
3. Warm the tortilla wraps on both sides, then put them onto 2 plates. Spoon the spinach equally in the middle of the tortillas, then put 3 vegan meatballs on top. Crumble the cheese around the balls, then add the grilled pepper (stalk removed).
4. Roll up the burritos and cut them in half.
5. Serve warm with salsa or a crispy salad.