Greek meatballs with pea-pistachio pesto in colorful wraps

Name: Greek meatballs with pea-pistachio pesto in colorful wraps
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: European, Mediterranean, Greek
Ingredients: 400 g quality or / and organic ground beef; 100 g full fat cream cheese; 3 slices bread crumb, self-made of fresh white bread (I used a nice French baguette); 1 tbsp (or more) finely sliced fresh rosemary; 1 tbsp (or more) finely sliced fresh oregano; 1 tbsp (or more) finely sliced fresh thyme; 1 big clove of garlic; grated zest of 1 lemon; 1 dl full fat milk (organic or raw are great choices, but not required of course; 1 tsp of salt; pinch of black pepper; 400 g frozen fresh peas; 100 g parmesan or other strong-flavored hard cheese - half or it inside the pesto and other half for serving; handful of fresh basil; 50 g of pistachio paste (store-bought if you find a product that contains 100% of pistachios or self-made just process pistachios into a creamy butter in your food-processor and that's it!) If you make it yourself, leave some small pieces of nuts - it will be even more nice and rustic; 1 dl extra virgin olive oil (leave some of it to drizzle over before serving); 1 big clove of garlic; freshly ground salt and pepper to taste; water for boiling; 1 tsp of salt into the boiling water; 8 soft small tortillas (I used some colorful veg-packed carrot and beetroot tortillas, produced by Swedish company Santa Maria (https//www.santamariaworld.com), but of course you can use what ever you like); iceberg, romain lettuce or other crunchy green leaves of taste; 200 g of greek yoghurt; grated parmesan or other strong-flavored hard cheese; extra virgin olive oil; freshly ground salt and pepper