Asian Chicken Meatball Lettuce Wraps With Mango Slaw

Wrap saucy chicken meatballs and fresh mango slaw with crunchy butter lettuce to create these Asian Chicken Meatball Lettuce Wraps with Mango Slaw! Enjoy them for lunch, dinner or as an appetizer.

ingredients
For the Mango Slaw

• 1 ripe mango, thinly sliced
• 2 cups thinly shredded purple cabbage
• ½ cup packed cilantro, roughly chopped
• 2 green onions, whites and tender green parts thinly sliced
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon chili garlic sauce (like sriracha)
• 1 teaspoon kosher salt

For the Meatball Glaze

• 3 tablespoons honey
• 1 tablespoon sesame oil
• 2 tablespoons low sodium soy sauce or coconut aminos
• 2 tablespoons chili garlic sauce (like sriracha)
• 2 cloves garlic minced
• 1 tablespoon grated ginger
• 2 teaspoons cornstarch

For the Meatballs

• 1 pound ground chicken
• 3 tablespoons low sodium soy sauce or coconut aminos
• 3 tablespoons panko bread crumbs (you can omit, but the balls might be a little more difficult to roll)
• 2 cloves garlic minced
• 1 tablespoon grated ginger
• 2 green onions, whites and tender green parts thinly sliced

To Assemble

• 5 ounces organicgirl butter lettuce
• sesame seeds for garnish (optional)
• chopped cilantro (optional)

instructions

• To make the slaw, combine the mango, cabbage, cilantro and green onions together in a large bowl. In a small bowl, whisk together the lime juice, honey, chili garlic sauce and salt. Pour the dressing over the slaw and stir until well combined. Cover and refrigerate to let marinate until ready to serve.
• To prep the meatball glaze, in a medium bowl whisk all of the ingredients for the glaze together and set aside.

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