4
Easy
10 minutes
15 minutes
Preheat the oven to 200°C. Toast wraps in a pan in a drizzle of olive oil until golden brown, remove and set aside.
Pan-fry beef meatballs in olive oil until browned, then place in a baking tray and generously coat with Woolworths Napa Jack Bar-B-Q sauce mixed with a few drops of Woolworths hickory liquid smoke.
Bake for 5 minutes, or until sticky. Spread Woolworths basil pesto onto each wrap, and divide the balls of mozzarella between them.
Top with the meatballs and a handful of cherry tomatoes. Season and finish with a grating of Parmesan. Bake until the cheese has melted. Serve hot garnished with fresh basil.
Cook's note: Cheat your way to an Italian-American dinner with Woolies’ beef meatballs, wraps as an easy pizza base and smoky flavour courtesy of Woolies hickory liquid smoke.
