Simple Turkey Meatball Wrap
10min
15min
1
363
Chef's Note
You can make a larger batch of these turkey meatballs and freeze them for future wraps. Just defrost and reheat when needed for an even quicker meal. For extra flavor without adding calories, try adding fresh herbs like parsley or basil to the meatball mixture.
Tags
Ingredients
4 oz ground turkey
2 tbsp breadcrumbs
1 large egg white
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/8 tsp salt
1/8 tsp black pepper
1 medium (8-inch) whole wheat tortilla
1/4 cup romaine lettuce
1/4 cup tomato
1/4 cup cucumber
2 tbsp non-fat Greek yogurt
1/2 tsp lemon juice
Instructions
- 1
In a medium bowl, combine 4 oz of ground turkey, 2 tbsp breadcrumbs, 1 large egg white, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, 1/8 tsp salt, and 1/8 tsp black pepper. Mix gently until just combined.
- 2
Form the turkey mixture into 6 small meatballs, about 1-inch in diameter.
- 3
Heat a non-stick skillet over medium heat. No oil is needed if using a good non-stick pan.
- 4
Add the meatballs to the skillet and cook for about 8-10 minutes, turning occasionally until browned on all sides and cooked through to an internal temperature of 165°F (74°C).
- 5
While the meatballs are cooking, dice 1/4 cup tomato and 1/4 cup cucumber, and shred 1/4 cup romaine lettuce.
- 6
In a small bowl, mix 2 tbsp non-fat Greek yogurt with 1/2 tsp lemon juice to make a simple sauce.
- 7
Warm the whole wheat tortilla in the microwave for 10 seconds or in a dry pan for 30 seconds.
- 8
Spread the yogurt sauce on the tortilla, then add the lettuce, tomato, and cucumber.
- 9
Place the cooked meatballs on top of the vegetables and roll up the tortilla to form a wrap.
- 10
Cut in half diagonally and serve immediately.
Nutrition Information (per serving)
363
32g
32g
12g
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