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Fry the meatballs in a frying pan, frying for a few minutes on each side until well browned on all sides and cooked through in the middle.
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In a bowl mix together the tomato puree, tamari sauce, sweet chilli sauce and sugar. Pour into the frying pan with the meatballs, stir the meatballs around in the sauce until covered, try to do this fast as the sauce will quickly burn. This does only lightly coat the meatballs, you can double the sauce ingredients if you want it a bit more saucy.
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Place a handful of mixed leaves (and any other salad ingredients if desired) down the centre of a Warburtons Gluten Free square wrap, top the salad with cheddar cheese then place the meatballs and sauce on top. Wrap up and enjoy!
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