These easy, healthy and flavourful Thai Chicken Meatball Wraps are a delicious Asian twist on a classic Italian dish. Sorry spaghetti, but this is a meal you can hold in your hand, butter lettuce filled with Thai-flavoured chicken meatballs, a light peanut sauce and a spicy slaw. Served topped with crunchy peanuts and an icy cold PURE LEAF UNSWEETENED GREEN TEA, you’ll be transported to Asia without leaving home!
Ingredients
Chicken Meatballs
Peanut Sauce
Coleslaw
Assembly
Directions
Preheat oven to 400ºF and line a baking sheet with parchment paper.
For the meatballs, in a medium bowl, combine ground chicken, breadcrumbs, green onions, basil, egg, ginger, Sriracha sauce, lime zest, salt and pepper. Mix well to combine and form the meatballs using 1½ tablespoons of meat mixture for a total of 22-24 meatballs. Place on prepared baking sheet and bake for 15-16 minutes, or until they are fully cooked, flipping halfway through.
To prepare the peanut sauce, in a medium bowl, whisk peanut butter, coconut milk, lime juice, Sriracha sauce and salt. Whisk until well combined, set aside.
In a small bowl, combine coleslaw mix and basil. In another bowl whisk rice vinegar, mayonnaise and Sriracha sauce together.
To assemble, spoon a scoop of coleslaw into the bottom of each lettuce cup, top with 2 or 3 meatballs and drizzle with peanut sauce. Garnish with roasted peanuts and chopped green onions. Serve with remaining peanut sauce.