Start by heating the meatballs in marinara sauce. In a large skillet, add the marinara sauce and meatballs over medium heat. Stir gently until the meatballs are heated through and the sauce is bubbling. This should take about 5-7 minutes.
Once the meatballs are warm, add the pesto to the skillet. Stir well to combine everything, allowing the flavors to meld together for 2-3 minutes.
Lay out the large burrito-size wraps on a clean, flat surface. Spoon a generous portion of the meatball and sauce mixture onto the center of each wrap. Sprinkle the shredded cheese blend and grated Parmesan cheese on top of the meatballs.
Carefully fold in the sides of the wrap, then roll it from the bottom up to encase the delicious filling.
In the same skillet you used for the meatballs, add a tablespoon of olive oil and heat over medium heat. Place the wrapped meatballs seam-side down in the skillet. Sear for about 2-3 minutes on each side, until golden brown and crispy.
Preheat your oven to 375°F (190°C). Transfer the seared wraps to a baking sheet and sprinkle with additional Parmesan cheese. Bake for about 10 minutes, or until the cheese is melted and bubbly.
Remove the wraps from the oven and let them cool for a few minutes. Slice them in half to reveal the gooey, cheesy interior, and serve with extra marinara sauce for dipping.
