Melty Meatball Wraps
We love these melty meatball wraps! Our favorite ricotta meatballs are tossed in marinara then stuffed in a wrap with pesto and cheese. Toasted until golden and melty, it's the ultimate satisfying dish!
Ingredients
- 10 to 12 meatballs in marinara sauce
- ¾ cup pesto
- 1 cup shredded mozzarella, provolone or italian cheese blend
- ¼ cup finely grated parmesan cheese, plus extra for topping
- 4 large burrito-size wraps
- 1 tablespoon olive oil
Instructions
- This is the easiest way to make the wraps. Of course you can make your own meatballs and pesto linked above, which I highly suggest!
- To make each meatball wrap, spread 2 to 3 tablespoons of pesto in the center of a large tortilla. Top with a sprinkling of cheese. Add 1 to 3 meatballs (depending on size) on top. Sprinkle on some more cheese, both the mozzarella and parmesan.
- Fold up one edge of the tortilla, then the remaining edges until the wrap is closed.
- Heat 1 to 2 teaspoons of olive oil in a nonstick skillet over medium-low heat. Add the wrap, sealed-side down, and cook until it’s golden brown and crispy and ultimately sealed shut. Gently flip and cook on the other side until golden and crispy.
- Remove and sprinkle with parmesan, then let cool slightly. Slice and serve!
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