Pret A Manger Launches Vegan Meatball Wrap - Plant Based News
Pret A Manger Replaces Meatball Wrap With Vegan Alternative Following 'Crazy' Demand The vegan meatball wrap launched on January 5 - Media Credit: Pret A Manger

Pret A Manger Launches Vegan Meatball Wrap As Part Of New Plant-Based Range

The chain is replacing its classic Swedish Meatball Hot Wrap with a vegan alternative throughout the month of January


2 Minutes Read

Pret A Manger is launching a vegan meatball wrap as part of its new plant-based range.

The meat-free version of the chain’s classic Swedish Meatball Hot Wrap is created with ‘chunky vegan meatballs and flavored with garlic and herb on a layer of red tapenade, chipotle ketchup, and red onions. 

‘Customers will quickly fall in love with it’

It is ‘topped with red pepper and finished with a sprinkling of crispy onions’ and will debut on January 5 at regular Pret stores as well as Veggie Pret outlets.

According to Refinery 29, Pret’s UK Food & Coffee Director Briony Raven said: “To encourage more people to try the new plant-based meat alternative hot wrap, we’ve decided to pull our Swedish meatball wrap for a month as we’re that confident our customers will quickly fall in love with it.”

‘New vegan menu’

Vegan Options at Pret

Other vegan options at Pret, from January 5, will include:

  •  Acai & Almond Butter Bowl – Sliced banana, granola and acai berry puree. Topped with healthy ingredients such as shredded apple, pomegranate seeds and almond butter.
  • Vegan Breakfast Baguette – Creamy smashed avocado topped with roasted mushrooms, roasted tomatoes and fresh basil leaves.
  • Sunshine ‘n Spice Wrap – Curried chickpeas mixed with ginger, lime, & creamy vegan mayo, on a layer of sweet mango chutney.
  •  Vegan Hoisin Mushroom Wrap (Vegan) – Glazed mushrooms on a layer of our vegan Mayo hoisin sauce. Topped with veg such as cucumber, pickled cabbage & carrot salad, sliced spring onions, coriander, and baby-leaf spinach.
  • Coconut Porridge
  • Mango & Banana Sunshine Bowl – Blended mango and banana, with a splash of coconut milk and a dash of turmeric, topped with granola, blueberries and coconut chips.  
  • Avo, Olives & Toms Baguette
  • Humous & Chipotle Wrap 
  • Humous & Falafel Mezze Salad –  Sweet potato falafel and a dollop of humous. Served with brown rice and red quinoa mixed with fresh mint and parsley.
  • Dark Chocolate & Almond Butter Cookie – which you can make yourself at home following this recipe.

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The Author

Liam Gilliver

Liam is the former Deputy Editor of Plant Based News. He has written for The Independent, Huffington Post, Attitude Magazine, and more. He is also the author of 'We're Worried About Him'.

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