BBQ Meatball Wrap Recipe

This Meatball Wrap recipe turns everyone’s favorite BBQ chicken meatballs into a neat little package of yummy goodness to pack into lunch boxes or take on your next picnic. The meatball wrap is a hands down winner compared to meatball subs with fewer calories, no soggy bread, and easily transportable.

So read on for detailed tips and tricks for rolling a tortilla wrap. Or grab a tortilla, hit that Jump to Recipe button, and let’s make meatball wraps with my favorite BBQ meatballs!

meatball wrap sliced in half on a plate showing the meatballs, barbecue sauce, and cilantro.
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Ingredients

Meatballs

Start with these BBQ chicken meatballs. You can make them with ground chicken, beef, pork, or any combination of ground meat you like.

 

Got a different type of leftover meatball for your wrap? Check out other meatball wrap ideas below!

a cast iron pan filled with chicken meatballs and barbecue sauce.

Supporting ingredients

You can make meatball wrap recipes with either cold or warm ingredients. This meatball wrap has:

Please see the recipe card below for complete information on ingredients and quantities.

Variations and substitutions

You can make meatball wraps with any type of meatball recipe. Try other meatball wraps next!

Do you love meatball and veggie meatball dinners? Check out more options for meatballs and what to serve with meatballs for dinner.

Recipe tips and tricks

Filling the wrap

Lay your tortilla on a cutting board (Panel #1, below). Add the mashed potatoes, leaving a one inch border (Panel #2).

four panels showing ingredient added to the meatball wrap before wrapping.

Add up to three medium-sized meatballs for an 8 inch tortilla (Panel #3) off to one side of the tortilla. Chopping them makes the wrap easier to roll.

Add the BBQ sauce, but don’t go too wild, or you’ll have a finger-licking mess! Finish it off with the vegetables and herbs.

Wrapping your meatball wrap

You can roll your meatball wrap so it has one open side, or you can wrap it like a burrito. If you’re making meatball wraps for a picnic or to pack for lunch, go ahead and tuck both ends closed.

To roll an open-sided wrap, start with your ingredients closer to the half you’re rolling. Fold up the side of the tortilla (Panel #1, below). Next, fold up the bottom of the wrap (Panel #2).

four panels showing how to roll the meatball wrap.

Tuck the bottom of the tortilla in as you continue to roll (Panels #3 and 4.). You can wrap it in parchment paper or foil to hold it together for transport.

If you want to heat up your meatball wrap, you can heat it in the microwave for a few seconds. Or warm the wrap in a cast iron skillet over low heat.

cut meatball wrap on a plate showing the meatballs, barbecue sauce, cilantro, and purple cabbage.

What to serve with meatball wraps

Meatball wraps are meant to be eaten with your hands, so you’ll want more finger foods:

  • Carrot sticks or other sliced raw vegetables
  • Grapes or apple wedges or maybe these dried apple rings.
  • Sweet potato fries or grilled corn.

Recipe FAQs

What size tortillas should I use for meatball wraps?

Use tortillas at least 8 inches in diameter for these meatball wraps. You could go with a 10 inch (burrito size) tortilla if you want more filling. Or go with a huge 12 inch tortilla, and make your meatball wraps like these by Ree Drummond!

Do wraps really have fewer calories than meatball subs?

Yes, an 8 inch tortilla has just over 100 calories, and the average 6 inch bread roll has nearly twice that.

Can I make these meatball wraps ahead of time?

The assembled meatball wrap will keep for about a day, but it’s even better if you can wait to make them. You can store mashed potatoes and cooked meatballs in the refrigerator for up to three days.

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

BBQ Meatball Wrap

5 from 1 vote
Category: Main Course
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 258kcal
This meatball wrap recipe is a great way to eat meatballs braised in BBQ sauce. Make a wrap or two to pack into lunch boxes or take them on your next picnic. Easy to customize and great for meal prep, these meatball wraps bring all the comfort of BBQ in a handheld, mess-free package!
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Ingredients

  • 4 8 inch tortillas
  • 1 cup mashed potatoes
  • 12 meatballs in BBQ sauce chopped in half or quarters
  • ½ cup cabbage chopped
  • ¼ cup cilantro chopped

Instructions

  • Lay the tortillas on a cutting board and spread one quarter cup of mashed potatoes thinly on each one, leaving about an inch border.
    4 8 inch tortillas, 1 cup mashed potatoes
  • Add the meatballs and a small amount of barbecue sauce to each tortilla.
    12 meatballs in BBQ sauce
  • Sprinkle with the cabbage and cilantro.
    ½ cup cabbage, ¼ cup cilantro
  • Roll the tortilla from one side and tuck in the bottom as you roll. Or, if you want a burrito-shaped wrap, tuck in both the bottom and the top of the tortilla like a burrito.
  • Enjoy at room temperature, or heat the meatball wrap briefly in a microwave to warm. If not eating immediately, wrap up in aluminum foil or parchment paper.

Notes

Nutritional values for this BBQ meatball wrap recipe are provided only as a rough guide, as calories and other nutrients will vary from estimates depending on your ingredients.
Use flour tortillas for a softer wrap or try whole wheat, low-carb, or even lettuce wraps for a lighter option.
If using meatballs that have been frozen, make sure they’ve been defrosted in the refrigerator overnight, or heat them up on the stove top or microwave.
If you would like to warm up your meatball wrap, microwave it in 10 second increments or lightly toast the assembled wrap in a skillet for a golden, crispy exterior.

Nutrition

Calories: 258kcal | Carbohydrates: 28g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 262mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 2mg
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