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Spaghetti and Meatball Wraps

A new way to enjoy spaghetti and meatballs. Dress up these wraps with your favorite spaghetti toppings!

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  • Prep Time 25 min
  • Total Time 35 min
  • Servings 5

Ingredients

Wraps

2 1/2
cups hot water
15
frozen cooked original flavor meatballs (from 26-oz bag), thawed
1
box Hamburger Helper™ spaghetti
2
tablespoons grated Parmesan cheese
5
Old El Paso™ flour tortillas for burritos (8 inch), warmed

Toppings

Shredded Parmesan cheese
Sliced ripe olives
Crushed red pepper flakes
Chopped fresh basil leaves
Chopped tomato

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 10-inch skillet, mix hot water, meatballs, sauce mix and uncooked pasta (from Hamburger Helper box). Heat to boiling, stirring occasionally.
  • 2 Reduce heat; cover and simmer 12 minutes, stirring occasionally. Remove from heat; uncover. Stir in grated Parmesan cheese. Let stand 10 minutes (sauce will thicken as it stands).
  • 3 To assemble wraps, spoon about 3/4 cup filling on each tortilla. Fold bottom third of tortilla partially over filling. Fold in sides, and roll up. Serve with desired toppings.

EXPERT TIPS

Expert Tips

Wrap these up in fun food-safe papers, foil or parchment paper to make them easier to hold in your hands.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Without Toppings)
Calories
450
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
90mg
90%;
Sodium
1500mg
1500%;
Total Carbohydrate
57g
57%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
10%;
Iron
20%;
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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