I'd probably take the meat ball approach for the filling. But maybe do it on those turkish sword like skewers so it's not so ball like. This gives you a chance to mix in flavors more completely and provide some texture.
While not the recipe to use, this is the approach:
I'd use thigh, for the extra fat and better window of doneness. Holds better too imho.
This lets you grill it up for some fun added flavor. Can still brush with custom hot sauces to finish per wrap as the individual requests.
Garnish with blue cheese, julienne carrots and celery, maybe a grilled scallion too. And yes, I'd enjoy some butter leaf or similar lettuce in my wrap. But your audience may differ from me or the budget won't do it.