Italian Meatball Wrap

YIELD 4 servings

ACTIVE TIME 25 min

TOTAL TIME 40 min

INGREDIENTS

• 1 lb lean ground chicken

• ½ cup whole wheat breadcrumbs

• ½ onion, finely diced

• ½ cup shredded Parmigiano-Reggiano cheese

• 1 egg, whisked

• 1 Tbsp garlic, minced

• ½ Tbsp parsley, chopped

• 1 tsp Italian seasoning

• 1 tsp lemon zest

• ½ tsp sea salt

• ½ tsp fresh ground pepper

• 1½ cups marinara sauce

• 6 Flatbreads

• 1 large green bell pepper, diced

• 2 small tomatoes, diced

• ½ cup banana peppers, sliced (or to taste)

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. Spray a cookie sheet or baking sheet with non-stick cooking spray.

3. In a large bowl, mix ground chicken, breadcrumbs, onion, Parmigiano-Reggiano, egg, garlic, parsley, Italian seasoning, lemon zest, salt and pepper with your hands. Don’t over mix.

4. Using a tablespoon, form mixture into 24 equal size meatballs.

5. Place meatballs evenly on cookie sheet. Top each meatball with 1 tsp marinara sauce.

6. Bake meatballs for 15-18 minutes until ground chicken is cooked through.

7. Spread 2 Tbsp of marinara sauce on each wrap. Place 4 mini meatballs in each wrap and fill with diced green bell pepper, tomatoes and banana peppers. Roll and serve! Optional: Top wrap with additional sauce, cheese and fresh parsley.

NUTRITION

Calories: 329

Calories from fat: 90

Fat: 7g

Saturated Fat: 2g

Cholesterol: 103mg

Sodium: 717mg

Carbohydrates: 31g

Fiber: 12g

Sugar 5g

Protein: 37g