Gluten Free Meatball Wraps with Chipotle Sauce

Gluten Free Meatball Wraps

5 from 7 votes
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Servings: 4 servings
Author: Rika Livingston


For Meatballs:

  • 3/4 pound of pork
  • 1/4 pound of ground beef
  • 1/2 cup coarse Mission® Gluten Free Tortillas (from about 2 tortillas)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh cilantro
  • 2 garlic cloves
  • 1 egg
  • 2 tablespoons milk

For Sweet Tangy Chipotle Sauce:

  • 2 tablespoons sweet relish
  • 3 tablespoons oil
  • 1 tablespoon sour cream
  • ½ - 1 tablespoon fresh lemon juice
  • A pinch of black pepper
  • 1 piece of chipotle pepper in adobo sauce add more according to your liking

For Wraps:

  • Mission Gluten Free Tortillas
  • Fresh lettuce
  • Fresh cucumber (chopped)
  • Fresh tomatoes (chopped)
  • Fresh mint


To Make Meatballs:

  • Pre-heat the oven to 375 degrees Fahrenheit.
  • Pulse 2 Mission Gluten Free Tortillas in food processor until finely chopped. Transfer the crumb into a bowl and place about ½ cup back into food processor.
  • Add cilantro, egg, milk, garlic, salt and pepper into food processor and process until smooth.
  • In a medium mixing bowl, add pork, beef and the crumb mixture, mix well.
  • Use a 1-tablespoon scoop to make meatballs. Roll each meatball with your hand. Transfer to a baking sheet and cook in the oven for 18-20 minutes (or until temperature reaches 160°F and no longer pink in center.

For Sweet and Tangy Chipotle Sauce:

  • Mix all the chipotle sauce ingredients in food processor and process until smooth. Keep in fridge until ready to use.

To Make Gluten Free Meatball Wraps:

  • To assemble wraps, spoon about 3/4 cup of meatballs on each tortilla. Fold in sides, and roll up. Serve with desired vegetable and chipotle sauce
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