Simple Turkey Meatball Wrap
10min
15min
1
363
Chef's Note
These meatballs can be made in advance and stored in the refrigerator for up to 3 days. For a spicier wrap, add a pinch of red pepper flakes to the turkey mixture or a dash of hot sauce to the yogurt spread.
Tags
Ingredients
4 oz ground turkey
1 large whole wheat tortilla
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/8 tsp salt
1/8 tsp black pepper
1/2 cup spinach leaves
1/2 medium tomato
2 tbsp low-fat Greek yogurt
1 tsp lemon juice
Instructions
- 1
In a bowl, combine 4 oz of ground turkey with 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 well with your hands.
- 2
Form the seasoned turkey mixture into 6-8 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
Cook the turkey meatballs 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 cook, dice 1/2 medium tomato and set aside.
- 6
In a small bowl, mix 2 tbsp low-fat Greek yogurt with 1 tsp lemon juice to create a simple sauce.
- 7
Warm the whole wheat tortilla in the microwave for 10-15 seconds or in a dry pan for 30 seconds per side.
- 8
Lay the tortilla flat and spread the yogurt sauce in the center.
- 9
Add 1/2 cup spinach leaves and the diced tomato on top of the sauce.
- 10
Place the cooked turkey meatballs on top of the vegetables.
- 11
Fold in the sides of the tortilla and roll it up tightly to form a wrap.
- 12
Cut in half diagonally and serve immediately.
Nutrition Information (per serving)
363
32g
32g
12g
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