Gluten Free Meatball Wraps
Ingredients
For Meatballs:
- ¾ pound of pork
- ¼ pound of ground beef
- ½ cup coarse Mission® Gluten Free Tortillas (from about 2 tortillas)
- 1 teaspoon salt
- ¼ 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
Method
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 ¾ cup of meatballs on each tortilla. Fold in sides, and roll up. Serve with desired vegetable and chipotle sauce