Turkey Meatball Wraps

Double the recipe and freeze the extra meatballs for a quick meal later on.

• 1 pound ground turkey
• ¼ cup onion, chopped
• 1 egg
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 ½ teaspoons dried oregano
• ½ teaspoon dried parsley
• 1 garlic clove, peeled and chopped
• 1 teaspoon lemon juice
• Cooking spray
• ¼ cup quick cook oats (if meatball mixture is too wet, add oats to help bind)
• ½ cup nonfat sour cream, or plain Greek yogurt
• ¼ cup cucumber, chopped
• 1 ½ teaspoons lemon juice
• Salt and pepper, to taste
• 6, 10-inch flour tortillas
• 1 cup tomato, chopped
• Lettuce leaves, torn
• Sliced cucumber (optional if you have cucumber left over)

1. In a large bowl, combine turkey, onion, egg, salt, pepper, oregano, parsley, garlic and lemon juice. Mix until it forms a ball and sticks together. If the meatball mixture is too wet, add quick cook oats.
2. Spray a large skillet with non-stick cooking spray and shape meatball mixture into 1-inch balls. Place in skillet over medium high heat.
3. Cook each side for several minutes until meatballs are browned evenly. Remove from pan.
4. In a small bowl, combine sour cream (or yogurt), cucumber, lemon juice, salt and pepper. Stir until combined.
5. Warm tortillas in microwave (approximately 20 seconds).  Place three meatballs on each tortilla. Add lettuce and tomato. Top with sauce and wrap.