5 from 129 votes
Asian Chicken Meatball Lettuce Wraps with Mango Slaw
These Asian Chicken Meatball Lettuce Wraps combine tender, flavorful chicken meatballs coated in a sticky, tangy glaze with a fresh mango slaw for brightness and crunch. Wrapped in crisp butter lettuce, the dish balances sweet, spicy, and savory notes, making it a satisfying handheld option with layers of texture. The glaze and slaw both emphasize chili garlic sauce and honey for cohesive flavor throughout the components.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
servings
Calories:
260 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Mango Slaw
- 1 Mango thinly sliced, ripe
- 2 cups purple cabbage thinly shredded
- ½ cup cilantro roughly chopped, packed
- 2 green onion 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 soy sauce low sodium, or coconut aminos
- 2 tablespoons Chili garlic sauce (like sriracha)
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons cornstarch
For the Meatballs
- 1 pound ground chicken
- 3 tablespoons soy sauce low sodium, 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 ginger grated
- 2 green onion whites and tender green parts thinly sliced
To Assemble
- 5 ounces butter lettuce
- sesame seeds optional, for garnish
- cilantro optional, chopped
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.
- To prep the meatballs, in a large mixing bowl combine all of the ingredients for the meatballs and gently mix with clean hands until well combined. Using about a tablespoon of the meat mixture each, roll into mini meatballs.
- Heat about 2 tablespoons of olive oil in a large skillet over medium/high heat. Cook the meatballs until they are browned on all sides and are cooked through. Turn the heat down to medium/low heat and add the glaze to the pan. Toss to coat the meatballs. Continue heating and tossing until the glaze has thickened and is clinging to the meatballs.
- Serve the meatballs with the butter lettuce and mango slaw. Garnish with sesame seeds, fresh cilantro, and a squeeze of lime if desired. Enjoy!
Cup of Yum
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
28.8g
(10%)
Protein
15.4g
(31%)
Fat
10g
(15%)
Saturated Fat
2.6g
(13%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.9g
(5%)
Trans Fat
0g
(0%)
Cholesterol
56.3mg
(19%)
Sodium
950mg
(40%)
Potassium
150mg
(3%)
Fiber
1.5g
(6%)
Sugar
20.8g
(42%)
Vitamin A
345IU
(7%)
Vitamin C
15.5mg
(17%)
Calcium
10mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 260
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 28.8g | 10% |
| Protein | 15.4g | 31% |
| Fat | 10g | 15% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.9g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 56.3mg | 19% |
| Sodium | 950mg | 40% |
| Potassium | 150mg | 3% |
| Fiber | 1.5g | 6% |
| Sugar | 20.8g | 42% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.