preheat oven to 200°c/180°c fan forced. line a baking tray with baking paper.
in a medium bowl, combine mince, 2 tbsp MAGGI so crispy classic chicken recipe base, egg and green onion. mix well; divide mixture into ten equal portions (approximately 2 tbsp per meatball); form into meatballs; roll into remaining MAGGI so crispy classic.
bake 30 minutes or until crispy and golden and cooked through.
meanwhile in a small saucepan, place tomatoes, tomato paste, and garlic; cook over medium heat for 5 minutes, reduce heat to low, add basil, cook for a further 2 minutes. puree until smooth. 5. for one serve, cut two meatballs in half; place onto wrap; sprinkle with cheese and add some lettuce; roll firmly; using greaseproof paper, fold bottom half of wrap to encase contents; wrap in plastic film for school lunches.
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