Asian Chicken Meatball Lettuce Wraps with Mango Slaw

Close-up of a single lettuce wrap featuring a glazed chicken meatball, shredded red cabbage, mango slices, and a sprinkle of black and white sesame seeds on a butter lettuce leaf.

Asian Chicken Meatball Lettuce Wraps with Mango Slaw

Asian Chicken Lettuce Wraps with Mango Slaw combine juicy meatballs, crisp lettuce, and tangy slaw for a bold, satisfying bite—perfect for lunch, dinner, or appetizers.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 260kcal

Author Katie G.

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!

Notes

Store meatballs and slaw separately; keeps for up to 3 days.
Substitute ground chicken with ground turkey or pork if preferred.
Reheat leftovers briefly in a skillet or microwave.

Nutrition