We love these melty meatball wraps! Our favorite ricotta meatballs are tossed in marinara, then tucked into a wrap with pesto and plenty of cheese. Toasted until golden and gooey, they’re the ultimate comfort meal.
Now this is my kind of back-to-school dinner!
These cheesy meatball melts are wrapped in a crispy tortilla smeared with pesto and filled with mozzarella, toasted until perfectly crunchy and warm.
It’s comfort food elevated.
Think meatball sub, but crispier, cheesier, and brighter with fresh herbs.
This meal is our current obsession. These meatball wraps are indulgent, satisfying, and a win for everyone at the table.
And they’re simple to put together.
I do often make my own meatballs and pesto because they’re so delicious — my ricotta meatballs turn out tender and juicy every time, and my basil pesto is something I make and freeze in batches so we can enjoy it through the colder months. That said, store-bought versions work wonderfully too.
How I build these meatball wraps
The key is using a large tortilla—burrito size or another oversized wrap (I like some of the chickpea-based options). Lay the tortilla flat, spread a few tablespoons of pesto in the center, and sprinkle on shredded cheese. Add one to three meatballs, depending on their size, then top with more cheese, including a bit of finely grated parmesan.
Fold the tortilla to enclose the filling, then toast the wrap in a skillet over medium-low heat with a little olive oil, pressing gently so the edges seal and the exterior becomes golden and crisp. Flip to brown the other side, remove, let cool briefly, slice, and serve.
The result is dreamy: filling, flavorful, and easy to customize. Swap cheeses, change the pesto, or use any leftover meatballs you have on hand. These wraps are a brilliant way to reinvent leftovers and add variety to weekly meals.
They’re also a great option when time is tight—grab store-bought meatballs, sauce, wraps, cheese, and pesto and you have dinner ready in minutes.
Customize to taste and enjoy hot from the skillet. These are crowd-pleasing, comforting, and easy to scale.
Here’s the streamlined recipe so you can make them at home.
Meatball Wraps
Melty Meatball Wraps
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Ingredients
- 10 to 12 meatballs in marinara sauce
- ¾ cup pesto
- 1 cup shredded mozzarella (or provolone / Italian blend)
- ¼ cup finely grated parmesan, plus extra for topping
- 4 large burrito-size wraps
- 1 tablespoon olive oil
Instructions
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This is an easy method to assemble the wraps. You can use homemade ricotta meatballs and basil pesto or store-bought ingredients—both work great.
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Spread 2 to 3 tablespoons of pesto in the center of a large tortilla. Add a light layer of shredded cheese, then place 1 to 3 meatballs on top (depending on size). Sprinkle with more mozzarella and a little parmesan.
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Fold one edge of the tortilla up over the filling, then fold in the sides and roll to close the wrap securely.
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Heat 1 to 2 teaspoons olive oil in a nonstick skillet over medium-low. Place the wrap seam-side down and cook until golden and crisp and the seal holds. Flip and brown the other side.
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Remove from the skillet, sprinkle with extra parmesan, let cool a minute, then slice and serve.
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Cheese FTW forever.