Homemade chicken meatballs are baked and then stuffed inside Italian flatbread with marinara, tons of veggies, and optional cheese. A cute update on the classic meatball sub!
Ingredients
1lb.lean ground chicken
1/2cupwhole wheat breadcrumbs
1/2onion,finely diced
1/2cupshredded Parmigiano-Reggiano cheese
1egg,whisked
1tbspgarlic,minced
1/2tbspparsley,chopped
1tspItalian seasoning
1tsp lemon zest
1/2tspsea salt
1/2tspfresh ground pepper
1 1/2cupsmarinara sauce
6Flatout Light Italian Flatbreads
1large green bell pepper, diced
2small tomatoes,diced
1/2cupbanana peppers,sliced (or to taste)
Instructions
Preheat oven to 400ºF.
Spray a cookie sheet or baking sheet with non-stick cooking spray.
In a large bowl, mix ground chicken, breadcrumbs, onion, Parmigiano-Reggiano, egg, garlic, parsley, Italian seasoning, lemon zest, salt and pepper with your hands. Don’t over mix.
Using a tablespoon, form mixture into 24 equal size meatballs.
Place meatballs evenly on cookie sheet. Top each meatball with 1 tsp marinara sauce.
Bake meatballs for 15-18 minutes until ground chicken is cooked through.
Spread 2 Tbsp of marinara sauce on each wrap. Place 4 mini meatballs in each wrap and fill with diced green bell pepper, tomatoes and banana peppers. Roll and serve! Optional: Top wrap with additional sauce, cheese and fresh parsley.