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greek chicken meatball wraps

Course Main Course
Cuisine Mediterranean
Keyword chicken meatballs, greek, meatballs, mediterranean, naan, pitas, wraps
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

for the chicken meatballs:

  • ½ red onion roughly chopped
  • 1 (0.5oz) container fresh mint leaves only
  • ½ bunch cilantro leaves only
  • 1 lb ground chicken
  • 1 tbsp olive oil
  • ½ tsp fine sea salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp black pepper
  • ⅛ tsp cayenne pepper
  • pinch ground allspice
  • pinch ground cinnamon

for the citrusy yogurt sauce:

  • ½ cup plain greek yogurt
  • 1 tbsp olive oil
  • 2 tsps orange juice
  • zest of ½ lime
  • healthy pinch sea salt and black pepper

for serving:

  • 4 naan or pitas
  • 1 mini cucumber thinly sliced
  • 1-2 cups leafy greens
  • 1 large tomato diced
  • ⅓ cup finely diced red onion
  • 4 oz crumbled feta

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. Add roughly chopped red onion, mint, cilantro, and olive oil to the bowl of a small food processor then pulse until only small bits remain. Scraping down the sides with a rubber spatula as needed.
  3. Add ground chicken plus onion/herb mixture from the food processor to a medium bowl then add all the spices (cumin through cinnamon). Mix well using a rubber spatula then let the mixture chill for at least 15 minutes.
  4. Meanwhile, whisk together all your citrusy yogurt sauce in a small bowl until smooth.
  5. Remove chicken mixture from the fridge then scoop into golf ball-sized meatballs and place them on the prepared baking sheet. Bake in the oven for 20-25 minutes or until no longer pink.
  6. Meanwhile, toast your naan or pita wraps.
  7. To serve: Spread a spoonful of citrusy yogurt sauce inside each toasted naan then top with 1-2 slices of cucumber, a few leafy greens, diced tomatoes, diced red onion, 4-5 meatballs, then a sprinkle of crumbled feta and enjoy!