Meatball Pita Pockets with Baby Kale & Tahini Dressing

These ready-to-roll meatball wraps make for a quick lunch. Lightly dressed baby kale and red bell pepper toss in nutrients, while the lemony tahini dressing adds zing.

What You Get

Turkey-ricotta meatballs 

Red bell pepper 

Pre-washed baby kale 

Pita bread 

Tahini dressing 

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 10 minutes 

Total Time: 10 minutes 

Step 1

Warm the meatballs in the microwave, 1 to 2 minutes. Cut the meatballs in half. 

Step 2

Seed and thinly slice the bell pepper. In a bowl, lightly toss a few handfuls of baby kale with a drizzle of olive oil and a pinch each of salt and pepper. Toast the pita. 

Step 3

To build the pita pockets, lay each piece of pita flat, and top with the dressed kale and bell pepper. Plop the meatball halves on top, drizzle with the tahini dressing, and serve warm. Or wrap them and refrigerate for up to 2 days.