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Instant Pot Lemon Chicken Meatball Wraps with Spicy Garlic Sauce

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4.8 from 5 reviews

  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes (plus 10 minute NPR)
  • Total Time: 22 minutes
  • Yield: 20 meatballs (4-5 servings) 1x


Flavorful lemon chicken meatballs are served rolled up in flatbread with lettuce, tomato and a sour cream/mayo mixture with lots of garlic and sriracha flavor. A perfect summer meal! 



For the meatballs:

  • 1 pound ground chicken
  • 1 egg
  • 3/4 cup seasoned bread crumbs
  • 2 minced garlic cloves
  • 1/2 cup grated parmesan cheese
  • Zest of one large lemon
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp olive oil
  • 1 cup chicken broth

For the garlic sauce:

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 minced garlic cloves
  • 13 tsp sriracha (depending on how spicy you like it)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tsp lemon juice

For serving:

  • Spinach, romaine or arugula
  • Tomatoes
  • 6 flatbreads (I used Flat Out Light brand)


  1. Form meatballs. In a bowl combine the chicken, egg, bread crumbs, garlic, parmesan cheese, lemon zest, oregano, cumin, coriander, paprika, salt and pepper. Use your clean hands to combine the mixture thoroughly. Form the mixture into small meatballs. I used about 1 Tbsp per meatball and it made 22 small meatballs.
  2. Brown meatballs. Turn your Instant Pot to saute function. When the display says HOT add in the oil. Swirl the oil around. Place the meatballs in the Instant Pot in one layer. They will barely fit. Let them brown for 2 minutes. Turn them over and brown them on the other side for 2 more minutes. They are not done browning unless they are easy to pick up and don’t leave a residue. Pour the chicken broth into the pot. Turn off saute function.
  3. Pressure cook. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 7 minutes. When the time is up let the pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid.
  4. Make garlic sauce. While the meatballs are cooking prepare the garlic sauce. In a bowl stir together the sour cream, mayonnaise, garlic, sriracha, salt, pepper and lemon juice.
  5. Serve. Drizzle garlic sauce on top of a flatbread. Sprinkle lettuce and tomatoes on top. Spoon 4-5 meatballs on top. Roll up, eat and enjoy!


I used my 6 quart Instant Pot Duo 60 7 in 1*.

To make gluten free: Check your broth to be sure it does not contain gluten. Replace bread crumbs with gluten-free bread crumbs which can be found at most grocery stores. I know Kroger makes them. Serve on a gluten-free tortilla (mission makes tasty ones).

  • Category: Chicken
  • Method: Instant Pot