Turkey Meatball Sub Wraps (Print)

Juicy turkey meatballs and marinara sauce rolled in tortillas for a lighter twist on the classic sub sandwich.

# Components:

→ For the Turkey Meatballs

01 - 1 lb lean ground turkey
02 - 1/3 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped (or 1 tsp dried)
07 - 1/2 tsp dried oregano
08 - 1/4 tsp salt
09 - 1/4 tsp black pepper

→ For Assembly

10 - 1 cup marinara sauce
11 - 4 large flour tortillas or wraps
12 - 1 cup shredded mozzarella cheese
13 - 1/2 small red onion, thinly sliced (optional)
14 - 1 cup baby spinach or arugula leaves
15 - Olive oil spray

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined.
03 - Form the mixture into 16 small meatballs (about 1 tablespoon each) and place on the prepared baking sheet.
04 - Spray meatballs lightly with olive oil. Bake for 15–18 minutes, or until cooked through and golden.
05 - Meanwhile, warm the marinara sauce in a small saucepan over medium heat.
06 - Once the meatballs are cooked, add them to the saucepan and toss to coat with marinara sauce.
07 - Lay out tortillas and sprinkle half the mozzarella cheese down the center of each.
08 - Divide the saucy meatballs evenly among the wraps (4 per tortilla). Top with onions, spinach, and remaining cheese.
09 - Fold in the sides and roll up the wraps tightly.
10 - Toast the wraps in a dry skillet over medium heat for 2–3 minutes per side, until golden and the cheese melts.
11 - Slice in half and serve warm.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Perfect for meal prep and easy to customize
  • Higher in protein and lighter than traditional meatball subs
  • Works wonderfully for packed lunches that stay fresh
02 -
  • These wraps pack 33g of protein per serving making them excellent for active lifestyles
  • Can be made ahead and refrigerated for up to 3 days
  • Significantly lower in calories than traditional meatball subs while still satisfying comfort food cravings
03 -
  • Always bake rather than pan fry the meatballs for this recipe. The even heat of the oven ensures they cook through without drying out.
  • When rolling the wraps fold in the sides first before rolling from the bottom up to prevent filling from escaping.
  • For the absolute best flavor let the fully assembled wraps rest for 5 minutes before slicing which allows the flavors to meld and the cheese to set slightly making for cleaner cutting and better texture.

Back