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.
Contains: milk, eggs, wheat.
What You Get
Red bell pepper
Pre-washed baby kale
What You'll Need
Salt and freshly ground pepper
Warm the meatballs in the microwave, 1 to 2 minutes. Cut the meatballs in half.
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.
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.