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Spaghetti and Meatball Wraps

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Spaghetti and Meatball Wraps
  • Prep 25 min
  • Total 35 min
  • Servings 5
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A new way to enjoy spaghetti and meatballs. Dress up these wraps with your favorite spaghetti toppings!
Updated Jul 1, 2012

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Wrap these up in fun food-safe papers, foil or parchment paper to make them easier to hold in your hands.

Nutrition

450 Calories, 14g Total Fat, 24g Protein, 57g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving (Without Toppings)
Calories
450
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
25%
Trans Fat
1 1/2g
Cholesterol
90mg
31%
Sodium
1500mg
62%
Potassium
230mg
7%
Total Carbohydrate
57g
19%
Dietary Fiber
1g
7%
Sugars
6g
Protein
24g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
20%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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