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4.6 from 15 votes

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 wraps
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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!
  2. 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.
  3. Fold up one edge of the tortilla, then the remaining edges until the wrap is closed.
  4. 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.
  5. Remove and sprinkle with parmesan, then let cool slightly. Slice and serve!