Photo of Chicken quinoa meatball wrap by WW

Chicken quinoa meatball wrap

SmartPoints® value per serving
Total Time
0 min
This filling sandwich for one can easily be doubled or quadrupled to serve a group and has all the elements of a well-balanced Asian dish. Cilantro and mint add a bright burst of freshness to the sweet-savory dressing which ties together beautifully with the spice of the meatballs. The cabbage amps up the crunch, providing a delightful textural contrast to the pillowy bread. While quinoa might seem like an unexpected addition, its mild flavor and chewy texture make it an excellent binder and helps keep the lean ground chicken nice and juicy. To save time, prepare the salad while the meatballs cook in the skillet.



1 item(s)

Cooked quinoa

¼ cup(s)

Garlic powder

¼ tsp

Onion powder

¼ tsp

Cayenne pepper

1 pinch(es), or to taste

Shredded carrot(s)

¼ cup(s), raw

Shredded red cabbage

¼ cup(s)

Mixed greens

1 cup(s), large handful

Fresh mint leaves

2 Tbsp, 2-3 leaves


1 Tbsp, 2-3 sprigs

Fresh lime(s)

½ item(s), juiced

Extra virgin olive oil

1 tsp

Soy sauce

1 Tbsp

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Cooking spray

5 spray(s)

98% fat-free uncooked ground chicken breast

4 oz


  1. In a bowl, combine the cooked quinoa and the chicken with the garlic, onion, cayenne, salt, and pepper and form into meatballs.
  2. In a nonstick pan treated with cooking spray, brown the meatballs in the pan, turning as needed, until fully cooked. Set aside.
  3. In another bowl, combine the salad ingredients and herbs and toss with the lime juice, olive oil, and soy sauce until well combined.
  4. To assemble the flatbread wrap, place the flatbread on a work surface, arrange the meatballs over the salad and roll up, beginning at the rounded end. Cut in half.