Lunchbox Hero: Savory Chicken Meatball Wraps
Transform leftover chicken meatballs into a vibrant, no-soggy lunch. A savory yogurt-herb spread and fresh veggies roll up for the perfect grab-and-go meal.
Equipment
- Small mixing bowl
- Chef's knife
- Cutting board
- Silicone spatula
- 4 compartmentalized lunch containers
Ingredients
- 4 large 10-inch low-sodium, whole-wheat tortillas
- ⅔ cup 170 g plain low-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 12 small about 1-ounce each pre-cooked, low-sodium chicken meatballs
- 1 cup packed baby spinach
- ½ cup grated English cucumber squeezed of excess moisture
- ½ cup finely diced red bell pepper
- ¼ cup chopped fresh dill
- 2 cups cucumber spears for serving
- 1 cup seedless green grapes for serving
Instructions
- Craft the Herbaceous Spread: In the small mixing bowl, combine the Greek yogurt, fresh lemon juice, black pepper, garlic powder, and chopped dill. Stir with the spatula until the mixture is smooth and evenly combined.
- Prepare the Fillings: Thinly slice the pre-cooked chicken meatballs. If you haven't already, grate the English cucumber and use your hands or a paper towel to squeeze out as much water as possible. Finely dice the red bell pepper.
- Establish the Base: Lay the four tortillas flat on your work surface. Using the spatula, divide the yogurt spread evenly among them, leaving a ½-inch border around the edges to prevent spillage.
- Layer the Elements: Arrange a uniform layer of baby spinach over the yogurt spread on each tortilla. Distribute the sliced meatballs, grated cucumber, and diced red bell pepper evenly over the spinach.
- Form the Spirals: Starting from the edge closest to you, roll each tortilla up tightly into a compact log. The spread will help the final edge adhere.
- Portion and Pack: Slice each rolled wrap into two equal halves on a diagonal. You can also slice them into 1-inch thick pinwheels. Arrange the wrap portions in the main compartment of your lunch containers. Add the cucumber spears and green grapes to the side compartments. Seal and refrigerate until ready to eat.
Notes
Storage: These wraps are best enjoyed within 2 days. To maintain their integrity, store them seam-side down in an airtight container in the refrigerator.
Ingredient Swaps: Feel free to substitute the chicken meatballs with flaked salmon or mashed chickpeas for a different protein source. For the spread, fresh mint or parsley can be used in place of dill.
Pro-Tip: Warming the tortillas in a dry skillet or microwave for 10–15 seconds makes them more pliable and less prone to cracking as you roll them. The step of squeezing the cucumber is essential to avoid a watery wrap.
🍽️ Nutrition Facts (Per Serving)
Serving Size: 1 wrap with 1/2 cup cucumber spears and 1/4 cup grapes- Calories: 422
- Total Fat: 14 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Cholesterol: 75 mg
- Sodium: 590 mg
- Total Carbohydrate: 42 g
- Dietary Fiber: 7 g
- Total Sugars: 13 g
- Includes: 0 g Added Sugars
- Protein: 26 g
- Vitamin D: 1 mcg
- Calcium: 225 mg
- Iron: 4 mg
- Potassium: 680 mg