Zoodles and Meatball Keto Wraps
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
Cook Time
Makes
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
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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.
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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.
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Step 3
Warm tortillas according to package directions. Arrange kale evenly down the center of each tortilla, leaving 1-inch border at both ends.
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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.
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Tips
Substitute fresh mozzarella slices or shredded mozzarella cheese for bocconcini, if desired. Serve with grated Parmesan cheese, if desired