Zoodles and Meatball Keto Wraps

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Italian meet Keto. Ever wish there was an easier, healthier way to eat spaghetti and meatballs? Well, you just found it. These protein-rich, low carb Zoodles and Meatball Keto Wraps are truly one of a kind. Fresh, spiralized zucchini noodles, tasty homemade meatballs, and crispy vegetables, conveniently wrapped with a Mission Carb Balance Sundried Tomato Basil tortilla for the Best. Lunch. Ever.

Prep Time
10
 minutes
Cook Time
15
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    Mission Carb Balance Sundried Tomato Basil Wraps, warmed
  • 1

    lb. Ground beef
  • 2

    tbsp. Basil pesto
  • ½

    tsp. Salt
  • ½

    tsp. Pepper
  • ½

    tsp. Baking soda
  • 2

    tbsp. Olive oil
  • 1 ¼

    cups Tomato sauce
  • 1

    cup Baby kale, packed
  • 2

    cups Zucchini noodles, spiralized (store-bought)
  • 1

    tub (8 oz.) Mini bocconcini, drained and halved

INSTRUCTIONS


  • Step 1

    Mix ground beef, pesto, salt and pepper until combined. Stir together 1 tsp. hot water and baking soda; stir into meat mixture. Roll into 18 (1-inch) meatballs.

  • Step 2

    Heat oil in large skillet set over medium heat; cook meatballs for 8 to 10 minutes or until browned all over and cooked through. Stir in tomato sauce; bring to simmer. Cook for 6 to 8 minutes or until sauce is thickened slightly and clings to meatballs.

  • Step 3

    Warm tortillas according to package directions. Arrange kale evenly down the center of each tortilla, leaving 1-inch border at both ends.

  • Step 4

    Top with zucchini noodles, meatballs and bocconcini. Spoon any remaining sauce over top.

  • Step 5

    Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.

  • Tips

    Substitute fresh mozzarella slices or shredded mozzarella cheese for bocconcini, if desired. Serve with grated Parmesan cheese, if desired

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