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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.
Save the best for last! For the last recipe of this month, I’m sharing these Asian Chicken Meatball Lettuce Wraps with Mango Slaw. This is my favorite meal that I shared this summer. They are completely irresistible and packed with the freshest flavor. Combine a few simple ingredients that you probably already have in your pantry with some fresh homemade mango slaw and crunchy butter lettuce.
This recipe comes together in less than 30 minutes. You can even prep the mango slaw in advance to save time. Cook the meatballs and layer them over a bed of mango slaw set on top of crunchy butter lettuce. Fresh wholesome ingredients create a tasty meal packed with nutrients and flavor.
Asian Chicken Meatball Lettuce Wraps with Mango Slaw
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 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.
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so good! I made jasmine rice and added to romaine lettuce leaves. Our store didn’t have the butter lettuce. Thank you for the recipe!!!
This is my first time ever leaving a comment on a recipe but I just had to comment on how good these are. I try to keep a low carb diet and cook about 4-5 times a week for my boyfriend and I. I typically find some pretty good recipes and my boyfriend usually rates them about 4 or 5 stars (out of 5)… this recipe, as soon as he took a bite, he told me it was 6 star worthy. I made some for his mom as well and she raved about it. Great recipe, will definitely be adding it to my rotation! Thank you for sharing!
Thank you so much for taking the time to leave a review. I really appreciate the feedback and am so glad you enjoyed!
Was dying to try these and although my husband and I love some spice I found the sriracha amounts to be way too spicy. I used half of the sriracha amounts in both chicken meatballs and coleslaw dressing and it was still too spicy. Very tasty though.
I NEVER comment on blogs, but saw this recipe on Pinterest and tried it. Have made it twice now and both times determined it is AMAZING! I don’t like spicy foods so I used Sweet chili sauce instead of sriracha and cut the amount called for in recipe in half. It was perfect! Otherwise, I followed recipe exactly as written. Even my picky eating son liked the chicken meatballs by themselves. The chicken meatballs are crazy tender and delicious. We added some plain white rice to the wraps at my daughters request and when we ran out of meatballs (4 of us ate them all) she ate the leftover slaw with the extra sauce and rice-yum!
Thank you so much for taking the time to leave feedback on this recipe. I’m so glad you loved it!
Hi, Could I use Sugar free Maple Syrup in place of the honey 🍯 I have made tgupis before and it is the Bomb 💣
Yes, you can use maple syrup instead of honey. Enjoy!
So, SO good! I loved the meatballs, but I’m thinking I may end up making the meatballs into a burger patty? It may backfire on me, but I’m going to try it! The flavors are just so spot on here!
Can I use hamburger instead of chicken?
Yes, of course. The flavor might be slightly different though. Enjoy!
Absolutely delicious! A bit spicy for me (I’m a wimp haha), but not my husband. Definitely will be eating this again!
Do you think this recipe would be good with vegetarian meatballs?
Yes, this recipe works great with vegetarian meatballs. Enjoy!
These meatballs were delicious!! My whole family loved them! Made adjustments to the slaw because I didn’t have mango so I cooked the meatballs, took them out of the skillet, and sautéed the cabbage (bagged cole slaw mix) in the remaining sauce! I even added peanuts, and frozen edamame beans and cauliflower!