Meatball Wrap
Main Dishes Recipes sandwiches

Meatball Wrap

This Meatball Wrap is so easy to make and is the perfect protein packed dish for a quick weeknight meal or easy lunch. You will love how easy this wrap is to customize and make your own.

What are the Ingredients in this Meatball Wrap?

  • Tortilla-Use your favorite, flour, whole wheat, whole grain, spinach, etc.
  • Alfredo Sauce-either homemade or store bought will work fine.
  • Marinara Sauce– Again, either homemade or store bought will work. Feel free to substitute a favorite similar sauce sauce such as Arrabbiata, Bolognese, etc.
  • Spinach– chopped regular or baby spinach
  • Mozzarella Cheese– use shredded mozzarella either store bought or freshly shredded
  • Sliced Olives– I used green olives, but green, black or Kalamata would all work fine in this wrap.
  • Meatballs– You want to use meatballs that are already cooked, but beyond that you have some leeway. Just pick one of your favorites: I used Gardin brand vegetarian meatballs. This would work equally well with beef, pork, chicken or turkey meatballs so just choose the type you prefer.
  • Parmesan Cheese– you want to use shredded parmesan rather than grated for its meltiness.

How to Make this Meatball Wrap

Begin by preparing your ingredients. For this Meatball Wrap your preparation is fairly simple. Rinse and chop up your spinach. Shred your parmesan or mozzarella, if needed. Slice your olives, if not pre-sliced. And, finally, cook your meatballs until fully cooked through.

Lay out the tortilla on a flat surface.  Spread the alfredo and marinara sauces around the tortilla using the back of a spoon or a butter knife leaving a slight rim around the edges.  

Sprinkle half of the mozzarella cheese over the lower half of the tortilla.  Top with the spinach and olives.  Line the meatballs around the middle of the tortilla.  Add the remaining mozzarella and finally the parmesan cheese.

Spray a panini grill lightly with olive oil cooking spray and heat.  Fold the top half of the tortilla over and add to the panini press.  Cook for 3-5 minutes until crisped and starting to brown.  Serve immediately.

Meatball Wrap

Can I cook this Meatball Wrap without a panini grill?

Absolutely. Here are a few other options if you do not happen to have a panini grill or press handy:

  • Use an indoor electric grill press. Assemble the wrap as directed, spray both sides of the grill press with the olive oil spray and add the sandwich. Cook just as directed for the panini press and serve.
  • Use a stovetop grill pan. To do so, prepare the wrap as directed. Spray the grill pan lightly with olive oil cooking spray. Cook the wrap for several minutes until beginning to brown and then flip the wrap using a large spatula. Continue to cook on the opposite side until done.
  • Use a full-sized waffle iron you want to make sure the iron you choose is large enough to fit the wrap so not one of the single-serve, dash-style waffle makers. To use a full-sized waffle maker to prepare the meatball wrap, follow the exact directions as the panini press, making sure to push down the top of the waffle maker and spray it with the olive oil spray before adding the wrap.
  • Use a Skillet- while you will not achieve the same “pressed” effect, you can still make the meatball wrap on a regular skillet. To do so, spray the skillet with olive oil spray, heat and add the wrap, cook for several minutes until beginning to brown and then flip and repeat.

Can this Meatball Wrap be Made in Advance?

It is certainly best made fresh; however, it can be made in advance. To do so, assemble as directed and fully cook the meatball wrap. Allow to cool to room temperature and then store in the refrigerator in an air-tight container. Reheat in the microwave. Use within 2 days.

Looking for Some Other Great Sandwiches?

  • These Pretzel Melts are super fast to cook in the air fryer and the creamy parmesan dijon sauce gives you all the flavors of chicken cordon bleu in a fraction of the time.
  • These Texas Toast Sloppy Joes are a kid-friendly favorite that adults will love as well. Make them extra special with our homemade Texas Toast.
Meatball Wrap

Meatball Wrap

Anne
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 Wrap

Ingredients
  

  • 1 Tortilla
  • 1 Tablespoon prepared Alfredo sauce
  • 1-2 Tablespoons prepared Marinara sauce
  • ¼ cup baby spinach chopped
  • 1 Tablespoon green olives sliced
  • 3 meatballs halved or quartered
  • ¼-½ cup mozzarella cheese shredded
  • 2 Tablespoons parmesan shredded

Instructions
 

  • Lay out the tortilla on a flat surface. Spread the alfredo and marinara sauces around the tortilla using the back of a spoon or a butter knife leaving a slight rim around the edges.
  • Sprinkle half of the mozzarella cheese over the lower half of the tortilla. Top with the spinach and olives. Line the meatballs around the middle of the tortilla. Add the remaining mozzarella and finally the parmesan cheese.
  • Spray a panini grill lightly with olive oil cooking spray and heat. Fold the top half of the tortilla over and add to the panini press. Cook for 3-5 minutes until crisped and starting to brown. Serve immediately.

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