Pin This hearty Turkey Meatball Sub Lunch Wrap transforms the classic meatball sub into a portable meal that's perfect for busy weekdays or weekend lunches. My family has fallen in love with this lighter version that still delivers all the comfort and satisfaction of the original.
I first created these wraps when my son started requesting meatball subs for his school lunches but needed something less messy. Now they've become our go to solution for protein packed meals on the go and everyone requests them at least once a week.
Ingredients
- For the Turkey Meatballs: Ground turkey the lean protein base that makes these lighter than beef
- Breadcrumbs: help bind the meatballs and create the perfect texture
- Parmesan cheese: adds savory depth and helps keep the meatballs tender
- Egg: works as the crucial binder that holds everything together
- Garlic: fresh minced cloves provide essential aromatic flavor
- Fresh parsley: brightens the meatballs with herb flavor
- Dried oregano: adds classic Italian flavor that pairs perfectly with the marinara
- Salt and pepper: the fundamental seasoning that enhances all other flavors
- For Assembly: Marinara sauce use a good quality jar sauce or homemade for best results
- Large flour tortillas: look for the 10inch size for easiest wrapping
- Mozzarella cheese: freshly shredded melts better than pre packaged
- Red onion: adds a pleasant crunch and mild bite to balance the rich meatballs
- Baby spinach: incorporates vegetables and freshness to the wrap
- Olive oil spray: helps the meatballs brown beautifully in the oven
Instructions
- Prepare Your Oven:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier. Make sure your oven is fully preheated before adding the meatballs for even cooking and proper browning.
- Mix the Meatball Ingredients:
- In a large bowl combine all meatball ingredients but avoid overmixing. Use clean hands to gently incorporate everything just until combined. Overmixing can make the meatballs tough rather than tender. The mixture should hold together but still feel somewhat light.
- Form Perfect Meatballs:
- Roll the meat mixture into 16 evenly sized balls about 1 tablespoon each. Wet your hands slightly to prevent sticking and use a light touch to form uniform balls. Place them evenly spaced on the baking sheet to allow air circulation.
- Bake to Perfection:
- Lightly spray the meatballs with olive oil to promote browning then bake for 15 to 18 minutes. They should register 165°F internally when done and appear golden brown on the outside. The baking method yields juicier meatballs than pan frying.
- Prepare the Sauce:
- While the meatballs bake warm the marinara sauce in a small saucepan over medium heat. Stir occasionally to prevent scorching and keep the heat moderate to maintain the sauce flavor without reducing too much.
- Combine Meatballs and Sauce:
- Once the meatballs are fully cooked gently transfer them to the warm sauce and fold to coat each one thoroughly. Allow them to simmer in the sauce for 2 minutes to absorb flavors but not so long that they begin to break apart.
- Assemble the Wraps:
- Lay out your tortillas on a clean surface and sprinkle half the mozzarella down the center of each one. The cheese on the bottom helps prevent the sauce from making the tortilla soggy. Divide the saucy meatballs among the wraps placing them in a line down the center.
- Add Final Toppings:
- Top the meatballs with sliced red onion spinach leaves and the remaining cheese. The layering order matters here with cheese at the top and bottom to help seal everything together when it melts.
- Roll Like a Pro:
- Fold in the sides of each tortilla then roll from the bottom up keeping everything tight. Tuck in the ingredients as you roll to create a secure wrap. If needed secure with toothpicks temporarily.
- Optional Toasting:
- For extra deliciousness heat a dry skillet over medium heat and place the wraps seam side down. Toast for 2 to 3 minutes per side until golden and crisp with melted cheese inside. This step takes these wraps from good to amazing.
Pin The marinara sauce is truly the unsung hero of this recipe. I discovered that letting the meatballs simmer in the sauce even briefly makes all the difference in flavor development. My husband who typically avoids turkey in favor of beef now specifically requests these turkey meatball wraps after trying them during a Sunday football gathering.
Make-Ahead Tips
These wraps are perfect for meal prepping. You can prepare the meatballs up to three days in advance and store them in an airtight container in the refrigerator. When ready to assemble simply reheat the meatballs in the sauce until warmed through before building your wraps. Alternatively the fully assembled wraps can be made in the morning wrapped tightly in foil and enjoyed at lunch either cold or reheated.
Smart Substitutions
If you are watching your carbs use large lettuce leaves instead of tortillas for a lighter option. For gluten sensitivity substitute the regular breadcrumbs with gluten free breadcrumbs or crushed pork rinds which work surprisingly well. Ground chicken works beautifully in place of turkey with virtually no recipe adjustments needed. For a dairy free version nutritional yeast can replace the Parmesan in the meatballs and dairy free mozzarella style shreds work well for the wrap assembly.
Serving Suggestions
These wraps pair wonderfully with a variety of sides. For a complete meal serve with a simple side salad dressed with balsamic vinaigrette. Oven baked sweet potato fries make an excellent companion adding a touch of sweetness that balances the savory wraps. For a lighter option cucumber slices with a sprinkle of salt and lemon juice provide a refreshing contrast to the rich flavors of the wrap.
Freezer Friendly Instructions
These wraps freeze exceptionally well making them perfect for busy weeks. To freeze wrap each assembled but untoasted wrap individually in parchment paper then aluminum foil. Store in freezer bags for up to 3 months. To reheat remove foil and parchment then wrap loosely in a paper towel. Microwave for 2 minutes flip and microwave for another 1 to 2 minutes until heated through. For a crispy exterior finish in a dry skillet for 1 minute per side.
Pin Success Stories
I brought these wraps to my sons baseball team gathering and was immediately bombarded with recipe requests from parents and kids alike. One mother shared that her picky eater who normally avoided meat dishes devoured an entire wrap and asked for more. Another family incorporated these into their weekly meal rotation and reported their teenage sons now make these independently as after school snacks. The combination of familiar flavors in a new format seems to appeal to even the most discerning eaters.
These tips will help ensure your Turkey Meatball Sub Lunch Wraps are a delicious and satisfying meal. Enjoy!
Recipe Questions & Answers
- → Can I make the turkey meatballs ahead of time?
Yes! You can prepare and bake the meatballs up to 3 days in advance. Store them in an airtight container in the refrigerator, then reheat and assemble the wraps when ready to serve.
- → How can I make these wraps gluten-free?
Simply substitute gluten-free tortillas and gluten-free breadcrumbs in the meatball mixture. Many brands offer these alternatives that work perfectly in this dish.
- → Can I freeze these meatball wraps?
While the assembled wraps don't freeze well, you can freeze the cooked meatballs for up to 3 months. Thaw overnight in the refrigerator and warm in the marinara sauce before assembling fresh wraps.
- → What sides pair well with these turkey meatball wraps?
These wraps pair wonderfully with a simple green salad, baked sweet potato fries, a light vegetable soup, or even some marinated vegetable antipasto for a complete meal.
- → Can I use store-bought meatballs instead of making them from scratch?
Absolutely! Pre-cooked turkey or chicken meatballs work great as a time-saving alternative. Simply warm them in the marinara sauce before assembling the wraps.
- → How do I prevent my wraps from getting soggy?
Place the cheese down first as a barrier between the tortilla and sauce. Also, make sure your meatballs aren't too saucy when adding them to the wrap, and consume shortly after preparation for best results.