Lettuce wraps are one of my favorite go-to recipes for a hot summer day. They are light and packed with fresh flavors, leaving you satisfied without being overly full. I want to share my recipe for Asian Chicken Meatball Lettuce Wraps with Mango & Coleslaw with you today. The nice thing about this recipe is it’s really 2 recipes in one. You can eat the Asian Chicken Meatballs as is or turn them into delicious lettuce wraps. My preference is to create lettuce wraps but the meatballs pair well with rice or steamed vegetables if you are looking for something more comforting during cooler months of the year.
The Asian Chicken Meatballs are tender and saucy, the coleslaw is packed with vegetables and offers a nice crunch in each bite, the mango adds a bit of sweetness, and the lettuce acts as a vessel to hold it all together. I hope you give these a try!
The recipe can be found here.
Start by preparing the coleslaw. In a small mixing bowl, combine the lime juice, honey, sriracha, and salt. In a large mixing bowl, combine the mango, coleslaw, and green onion. Pour the dressing over the coleslaw and stir to coat. Cover and refrigerate until ready to serve. Make sure you do this the same day you will be eating the lettuce wraps or the coleslaw will get a little soggy and not taste as fresh!
Next, prepare the meatball glaze. Add the honey, sesame oil, soy sauce, sriracha, garlic, ginger, and cornstarch to a large mixing bowl. Whisk to combine then set aside.
Next, prepare the meatballs. Add the ground chicken, soy sauce, breadcrumbs, garlic, ginger, and green onion to a mixing bowl and use your hand to combine the ingredients. I like to wear disposable rubber gloves for this step but if you don’t have any on hand, just make sure to wash your hands well afterward.
Use a Tbsp sized cookie scoop to scoop out meatballs and place them on a piece of wax paper. The cookie scoop will help the meatballs be relatively uniform in size. Repeat until all the mixture has been used.
Heat oil in a large skillet over medium heat. Add the meatballs and cook until cooked through, rotating every so often to brown all sides. This should take about 10-12 minutes. If you use a large enough skillet, all the meatballs should fit in one pan. Otherwise, you’ll have to cook in batches.
Reduce the heat to low. Pour the glaze over the meatballs and toss to coat. Continue to heat the meatballs and warm the glaze for 3-4 minutes.
Finally, you are ready to assemble the lettuce wraps. Lay out the lettuce (pre-washed and dried) on a serving platter. Add coleslaw to the center of each lettuce cup. Top each with a meatball (you will most likely have more meatballs than lettuce wraps unless you are hosting a party 🙂 ). Garnish with sesame seeds.
Serve immediately and enjoy!
The recipe can be found here.
I love the flavor combination in the lettuce wraps! They are perfect on a hot summer day or when you are looking for a lighter / healthier meal. I will sometimes make the meatballs and portion them out into small containers so I can make lettuce wraps for lunch at work throughout the week.