Spray a cookie sheet or baking sheet with non-stick cooking spray.
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.
Using a tablespoon, form mixture into 24 equal size meatballs.
Place meatballs evenly on cookie sheet. Top each meatball with 1 tsp marinara sauce.
Bake meatballs for 15-18 minutes until ground chicken is cooked through.
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! Optional: Top wrap with additional sauce, cheese and fresh parsley.