Yesterdays homemade meatballs are this todays Easy Italian Meatball Wrap! This wrap adds spinach, black olives, banana peppers and cheeeeeeese to make a delicious lunch any day of the week. Leftovers reimagined!
What You Will ❤️ About Meatball Wrap
- Easy!!! You can use homemade meatballs or frozen meatballs to make this delicious wrap. My Dutch Oven Meatballs are homemade and have a rich, delicious sauce full of San Marzano Tomatoes!
- Crunchy & Cheesy & Saucy! The blend of all three makes a delicious wrap!
- Quick! Fridge to table in ten minutes! Just a couple minutes of prep time – can’t beat that!
Meatball Wrap Recipe Ingredients
My Dutch Oven Meatballs were heavenly in this dish! I like to add some crunch to balance out the sauce and then cheese to hold it all together. Here’s what you’ll need:
- frozen or homemade meatballs
- My Dutch Oven Meatballs have all the usual suspects with ground beef, onion, sandwich bread, egg, fresh parsley, garlic, Parmesan cheese and more!
- marinara sauce or homemade tomato sauce
- 8″ tortillas – I used those keto tortillas that are low in carbohydrates
- spinach
- provolone cheese
- black olives
- banana peppers
How to Make Meatball Wrap
I love a hot sammie so be sure to take the extra couple of minutes to heat this meatball wrap in a skillet (or your air fryer!). Here’s how we make it:
- Heat meatballs and sauce in a saucepan over medium heat or in a microwave safe bowl until warm
- Lay out tortillas on a cutting board
- Slice cheese slices in half and place 1/2 slice cheese on each tortilla. Split spinach evenly between tortillas
- Slice meatballs in half and place meatballs (4 halves) and 2 tbsp of marinara sauce in the center of each tortilla on top of spinach
- I like to slice homemade meatballs in half so the wrap is easier to eat!
- If using frozen – they’re more like mini meatballs – so you can leave them whole
- Top with olives and banana peppers
- Sprinkle with a little Italian Seasoning if you like
- Fold ends of tortilla and roll into an enclosed wrap
- Spray non-stick spray in a large skillet and turn on medium high heat
- Once pan is hot, place wraps in skillet seam side down and heat for 2-3 minutes on each side to melt cheese and warm tortillas.
- Cut in half on a diagonal and enjoy!
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Tips, Tricks & FAQs
What do you put on a meatball sub?
Whatever you want! Cheese of course! Then add some crunchy toppings to balance out the marinara and the cheese. Here’s more ideas for meatball sandwiches!
What goes with a meatball sub?
Chips are never a bad side for a wrap – but you could also enjoy them with raw veggies like carrots, broccoli and cauliflower.
How do you store and reheat leftover meatball wraps?
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for 2-3 days. Reheat in the air fryer or skillet for 2-3 minutes.
Recipe Variations
- Frozen Meatballs – I used homemade and they were delicious – but frozen are a quick and easy shortcut. You could even use chicken meatballs.
- Tacos – I’m not the best at making wraps – so just go easy on yourself and make meatball tacos!
- Mediterranean – mix up the toppings and use a flatbread instead of a tortilla. Leave off the additional sauce and instead top the meatballs with Greek dressing, pesto & feta cheese – but keep the olives & banana peppers!
- Mozzarella, Peppers & Onions – swap out the Provolone for Mozzarella cheese. You could also add sauteed green bell peppers and onions.
More Meatball Recipes
More Wrap Recipes
Easy Italian Meatball Wrap
Yesterdays homemade meatballs are this todays Easy Italian Meatball Wrap! This wrap adds spinach, black olives, banana peppers and cheeeeeeese to make a delicious lunch any day of the week. Leftovers reimagined!
Ingredients
- 8 meatballs frozen or homemade
- 2/3 cup marinara sauce
- 4 8" tortillas
- 1/2 cup spinach
- 2 slices Provolone cheese
- 1/4 cup black olives
- 1/4 cup banana peppers
Instructions
- Heat meatballs and sauce in a saucepan over medium heat or in a microwave safe bowl until warm8 meatballs, 2/3 cup marinara sauce
- Lay out tortillas on a cutting board4 8" tortillas
- Slice cheese slices in half and place 1/2 slice cheese on each tortilla. Split spinach evenly between tortillas2 slices Provolone cheese, 1/2 cup spinach
- Slice meatballs in half and place meatballs (4 halves) and 2 tbsp of marinara sauce in the center of each tortilla on top of spinachI like to slice homemade meatballs in half so the wrap is easier to eat! If using frozen – they're more like mini meatballs – so you can leave them whole
- Top with olives and banana peppersSprinkle with a little Italian Seasoning if you like1/4 cup black olives, 1/4 cup banana peppers
- Fold ends of tortilla and roll into an enclosed wrap
- Spray non-stick spray in a large skillet and turn on medium high heat
- Once pan is hot, place wraps in skillet seam side down and heat for 2-3 minutes on each side to melt cheese and warm tortillas.
- Cut in half on a diagonal and enjoy!
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1wrapCalories: 135kcalCarbohydrates: 4gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 421mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 674IUVitamin C: 11mgCalcium: 92mgIron: 1mg
Tried this recipe?Let us know how it was!
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