Pret A Manger Swedish Meatball Hot Wrap
A hearty Scandinavian-inspired wrap filled with tender meatballs in a rich gravy, topped with lingonberry jam and fresh greens.
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Why you’ll love it
Pret's Swedish Meatball Hot Wrap brings Nordic comfort food to a handheld format. Succulent pork and beef meatballs are slow-cooked in a creamy gravy infused with warming spices, then wrapped in a soft tortilla with crisp lettuce and a dollop of sweet-tart lingonberry jam. This warming lunch option perfectly balances savory richness with bright fruity notes, making it a satisfying meal any time of year. The combination of tender meatballs, velvety sauce, and the signature Swedish lingonberry creates an authentic taste of Scandinavia in every bite.
About the original
Pret A Manger has built its reputation on freshly prepared food made in-house daily. Founded in London in 1986, Pret revolutionized grab-and-go dining with its commitment to natural ingredients and avoiding preservatives.
The Swedish Meatball Hot Wrap represents Pret's international inspiration, bringing traditional Scandinavian flavors to their hot food range. The chain's dedication to quality means their meatballs are made fresh daily using premium ingredients.
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Ingredients
For the Meatballs
- 150 g Pork mince
- 100 g Beef mince
- 30 g Breadcrumbs
- 1 piece Eggs — beaten
- 1 tsp Onion powder
- 0.25 tsp Ground nutmeg
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
For the Gravy
- 20 g Butter
- 15 g Plain flour
- 200 ml Beef Stock
- 50 ml Double cream
- 1 tsp Soy sauce
For Assembly
- 1 piece Tortilla Wrap
- 30 g Mixed Leaf Salad
- 2 tbsp Lingonberry Jam
Method
In a large bowl, combine pork mince, beef mince, breadcrumbs, beaten egg, onion powder, nutmeg, salt, and black pepper. Mix thoroughly until well combined. Shape into 8-10 small meatballs (about 25g each).
Heat a non-stick frying pan over medium heat with a little oil. Brown the meatballs on all sides for 5-6 minutes until golden. Set aside.
In the same pan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. Gradually pour in the beef stock while whisking to avoid lumps.
Add the cream and soy sauce to the gravy. Return the meatballs to the pan and simmer gently for 8-10 minutes until the meatballs are cooked through and the gravy has thickened. Season to taste.
Warm the tortilla wrap in a dry pan or microwave for 10-15 seconds. Lay flat and spread lingonberry jam down the center.
Place the salad leaves on top of the jam, then add the meatballs and drizzle generously with the creamy gravy. Fold in the sides of the wrap and roll tightly from bottom to top. Cut in half diagonally and serve immediately.
Tips & Variations
- Make extra meatballs and freeze for quick future meals
- Substitute cranberry sauce if lingonberry jam is unavailable
- Add pickled cucumber for extra authentic Swedish flavor
- Ensure meatballs are evenly sized for consistent cooking
FAQs
- Can I make this ahead of time?
- Yes! The meatballs and gravy can be made up to 2 days ahead and reheated when ready to assemble. Just prepare fresh salad and warm your wrap before serving.
- What can I use instead of lingonberry jam?
- Cranberry sauce is the closest substitute, offering a similar sweet-tart flavor. You could also use redcurrant jelly or even a berry compote.
Nutrition (per serving)
| Calories | 620 kcal |
|---|---|
| Protein | 32 g |
| Fat | 28 g |
| Carbs | 58 g |
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