Zesty Italian Meatball Wrap

16 40 362
Ingredients Minutes Calories
Prep Cook Servings
25 min 15 min 6
Zesty Italian Meatball Wrap
Health Highlights

Ingredients


454 gm Chicken thighs, boneless, skinless (ground)
1/2 cup Bread crumbs, whole wheat
1/2 medium Yellow onion (finely diced)
57 gm Parmesan cheese, shredded
1 large Egg (whisked)
1 tbsp Garlic (minced)
1/2 tbsp Parsley, fresh (chopped)
1 tsp Italian herb seasoning, McCormick
1 tsp Lemon peel (zest)
1/2 tsp Sea Salt
1/2 tsp Black pepper
1 1/2 cup Marinara pasta sauce
6 medium tortilla(s) Whole wheat tortilla
1 medium pepper(s) Green bell pepper (diced)
2 small Tomato (diced)
1/2 cup Banana pepper (sliced)

Instructions


  1. Preheat oven to 400°F. Spray a cookie sheet or baking sheet with non-stick cooking spray.
  2. In a large bowl, mix ground chicken, breadcrumbs, onion, Parmigiano-Reggiano, egg, garlic, parsley, Italian seasoning, lemon zest, salt and pepper with your hands. Don’t over mix.
  3. Using a tablespoon, form mixture into 24 equal size meatballs. Place meatballs evenly on cookie sheet. 
  4. Top each meatball with 1 tsp marinara sauce. Bake meatballs for 15-18 minutes until ground chicken is cooked through.
  5. Spread 2 Tbsp of marinara sauce on each wrap. Place 4 mini meatballs in each wrap and fill with diced green bell pepper, tomatoes and banana peppers. Roll and serve! 
  6. Optional: Top wrap with additional sauce, cheese and fresh parsley.

Nutrition Facts

Per Portion

Calories 362
Calories from fat 115
Calories from saturated fat 48
Total Fat 12.7 g
Saturated Fat 5.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.1 g
Cholesterol 115 mg
Sodium 1084 mg
Potassium 704 mg
Total Carbohydrate 39 g
Dietary Fiber 7.7 g
Sugars 7.1 g
Protein 27.2 g

Dietary servings

Per Portion


Grain 1.7
Meat 0.8
Milk Alternative 0.2
Vegetables 0.9

Energy sources


Pygal38%461.90962018258267163.521807206495332%357.47278360233935279.8091210977508530%308.9166172504972143.548904803807238%32%30%CarbohydratesFatProtein

Meal Type(s)

Lunch




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