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, making this a great grab-and-go option. For extra flavor, add a pinch of red pepper flakes to the meatball mixture if you enjoy a bit of heat.
Tags
Ingredients
4 oz ground turkey
1 large whole wheat tortilla
1 tablespoon egg white
2 tablespoons breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup romaine lettuce
1/4 cup tomato
1/4 cup cucumber
2 tablespoons Greek yogurt
1/2 teaspoon lemon juice
Instructions
- 1
In a bowl, combine 4 oz of ground turkey, 1 tablespoon egg white, 2 tablespoons breadcrumbs, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
- 2
Form the turkey mixture into 6 small meatballs, about 1-inch in diameter.
- 3
Heat a non-stick skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F.
- 4
While the meatballs are cooking, dice 1/4 cup tomato and 1/4 cup cucumber. Shred 1/2 cup romaine lettuce.
- 5
In a small bowl, mix 2 tablespoons Greek yogurt with 1/2 teaspoon lemon juice to make a simple sauce.
- 6
Warm 1 large whole wheat tortilla in the microwave for 10-15 seconds.
- 7
Spread the yogurt sauce on the tortilla, then add the shredded lettuce, diced tomato, and cucumber.
- 8
Place the cooked turkey meatballs on top of the vegetables and roll up the tortilla to form a wrap.
- 9
Cut in half diagonally and serve immediately.
Nutrition Information (per serving)
363
32g
32g
12g
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