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Pure Leaf Pairings Thai Chicken Meatball Lettuce Wraps

Pure Leaf Pairings Thai Chicken Meatball Lettuce Wraps
Yields
8 servings

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!

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ingredients

Chicken Meatballs

1 ½
lb(s) ground chicken
¼
cup breadcrumbs
2
green onions, finely chopped
2
Tbsp chopped fresh basil
1
egg, lightly whisked
1
tsp grated fresh ginger
1
tsp Sriracha sauce
½
tsp lime zest
½
tsp kosher salt
¼
tsp freshly ground black pepper

Peanut Sauce

½
cup smooth peanut butter
½
cup light coconut milk
2
Tbsp fresh lime juice
1
tsp Sriracha sauce
⅛ tsp kosher salt

Coleslaw

4
cups coleslaw mix
2
Tbsp chopped fresh basil
2
Tbsp rice vinegar
1
Tbsp mayonnaise
½
tsp Sriracha sauce

Assembly

8
- 12 Boston lettuce cups
Roasted peanuts, for garnish
Chopped green onions, for garnish
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directions

Step 1

Preheat oven to 400ºF and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

In a small bowl, combine coleslaw mix and basil. In another bowl whisk rice vinegar, mayonnaise and Sriracha sauce together.

Step 5

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.

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