Simple Turkey Meatball Wrap
10min
15min
1
363
Chef's Note
These mini turkey meatballs can be made in advance and stored in the refrigerator for up to 3 days, making this wrap even quicker to assemble on busy days. For extra flavor without adding complexity, try using pre-mixed Italian seasoning instead of the individual herbs.
Tags
Ingredients
4 oz ground turkey
1 large (8-inch) 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 small egg white
1/2 cup spinach leaves
1/4 medium tomato
2 tbsp plain Greek yogurt
1/2 tsp lemon juice
1 tsp olive oil
Instructions
- 1
Preheat oven to 400°F (200°C) and line a small baking sheet with parchment paper.
- 2
In a bowl, combine 4 oz ground turkey, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, 1/8 tsp salt, 1/8 tsp black pepper, and 1 small egg white. Mix gently until just combined.
- 3
Form the turkey mixture into 6-8 small meatballs (about 1 inch in diameter) and place on the prepared baking sheet.
- 4
Bake the meatballs for 12-15 minutes, or until they reach an internal temperature of 165°F (74°C).
- 5
While the meatballs are cooking, dice 1/4 medium tomato and set aside.
- 6
In a small bowl, mix 2 tbsp Greek yogurt with 1/2 tsp lemon juice to make a simple sauce.
- 7
Warm the whole wheat tortilla in the microwave for 10-15 seconds or in a dry skillet over medium heat for about 30 seconds per side.
- 8
Spread the yogurt sauce on the tortilla, then layer 1/2 cup spinach leaves on top.
- 9
When the meatballs are done, place them on the wrap, add the diced tomatoes, and drizzle with 1 tsp olive oil.
- 10
Fold in the sides of the tortilla and roll it up tightly. Cut in half if desired and serve immediately.
Nutrition Information (per serving)
363
32g
32g
12g
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