vegan meatball sandwich wrap hack
This scrumptious and saucy wrap is folded up with vegan meatballs, marinara, vegan cheese, fresh spinach and basil, and a tangy sandwich mix that ties it all together.
Servings 1 wrap
Ingredients
- 4 vegan meatballs, cooked and cut in half
- 1 (10 to 11-inch) flour tortilla
- ½ C store bought or homemade marinara sauce, divided
- 2 slices vegan mozzarella cheese or 1 cup shreds
- ½ C giardiniera style pickled sandwich mix, finely chopped
- 4 fresh basil leaves
- ½ cup fresh baby spinach
- olive oil or vegetable oil spray
Instructions
- Place the tortilla onto a clean surface or cutting board. Use a knife to cut a slit from the center to the bottom edge.
- Imagine the tortilla in quarters. Use a spoon to add a thin layer of marinara around the whole surface of the tortilla. Place a cheese slice on the bottom left quarter and another on bottom right quarter. Add the halved meatballs, flat side down, side by side on the upper left quarter. Add the chopped giardiniera mix on the upper right quarter. Add the spinach and basil leaves on the bottom right corner.
- Fold the wrap up, starting from the bottom left quarter, folding it up over the top left, then folding it over to the top right, then folding it down to the bottom right.
- Brush a layer of olive oil or spray vegetable oil on each side of the tortilla and place into a hot grill pan or a panini press. For the grill pan option, place a sandwich press on top or use another cast iron pan to help weight and flatten it. Cook for 3 to 4 minutes on each side or until crispy. I also let the wrap sit in the pan with a lid on it and the heat off to get the cheese even more melted, if needed.
- Heat up the remaining marinara sauce in the microwave for dipping.
