Zesty Italian Meatball Wraps



  1. Preheat oven to 400 degrees.
  2. Spray a cookie sheet or baking sheet with non-stick cooking spray.
  3. 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.
  4. Using a tablespoon, form mixture into 24 equal size meatballs.
  5. Place meatballs evenly on cookie sheet. Top each meatball with 1 tsp marinara sauce.
  6. Bake meatballs for 15-18 minutes until ground chicken is cooked through.
  7. 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.


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