Asian Chicken Lettuce Wraps
Light, flavorful, and packed with protein, these Asian Chicken Meatball Lettuce Wraps with Mango Slaw are a perfect blend of sweet, spicy, and refreshing. Juicy glazed chicken meatballs pair beautifully with crisp lettuce leaves and tangy mango slaw, making this dish ideal for healthy lunches, quick dinners, or entertaining guests.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 Sharp knife
- 1 Cutting Board
- 1 Large skillet or frying pan
- 1 Wooden spoon or spatula
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
Ingredients
For the Mango Slaw
- 1 ripe mango thinly sliced
- 2 cups purple cabbage finely shredded
- ½ cup cilantro roughly chopped
- 2 green onions thinly sliced (whites and tender greens)
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce or 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 or sriracha
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons cornstarch
For the Meatballs
- 1 pound ground chicken
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 3 tablespoons panko breadcrumbs optional, for binding
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 green onions thinly sliced (whites and tender greens)
To Assemble
- 5 ounces butter lettuce leaves
- 1 tablespoon sesame seeds optional, for garnish
- 2 tablespoons fresh cilantro chopped (optional, for garnish)
- Lime wedges for serving
Instructions
- Prepare the Fresh Mango Slaw: Begin by making the slaw so it has time to chill and absorb the flavors. On a cutting board, peel and thinly slice the ripe mango into matchstick-style strips or thin slices. Place the mango in a large mixing bowl. Next, add the shredded purple cabbage for crunch, the chopped cilantro for freshness, and the thinly sliced green onions for a mild onion flavor. In a separate small bowl, whisk together lime juice, honey, chili garlic sauce, and kosher salt until the dressing is smooth and well combined. Pour this tangy-sweet dressing over the mango mixture. Toss everything gently but thoroughly with tongs or clean hands until the slaw is evenly coated. Cover the bowl and place it in the refrigerator to chill while preparing the meatballs—this allows the flavors to meld beautifully.
- Mix the Sticky Glaze for Meatballs: In a medium mixing bowl, whisk together the glaze ingredients: honey, sesame oil, soy sauce (or coconut aminos), chili garlic sauce, minced garlic, grated ginger, and cornstarch. Whisk until the cornstarch is fully dissolved and the mixture looks glossy and smooth. Set aside—this glaze will later thicken in the skillet and coat the meatballs with a shiny, sticky finish.
- Combine the Meatball Mixture: In a large mixing bowl, add the ground chicken as the base. To this, sprinkle in the soy sauce, panko breadcrumbs (if using), minced garlic, grated ginger, and sliced green onions. Using clean hands or a sturdy spoon, gently mix everything together. The key here is to combine the ingredients just until blended—overmixing can make the meatballs tough instead of tender. The mixture should be slightly sticky but hold together well when shaped.
- Shape the Chicken Meatballs: Prepare a plate or baking sheet lined with parchment paper. With clean, lightly oiled hands, scoop about 1 tablespoon of the chicken mixture for each meatball. Roll it gently between your palms to form small, round balls, placing them on the prepared surface. Continue until all the mixture has been shaped. You should have around 20–24 mini meatballs, depending on size.
- Pan-Sear the Meatballs: Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the meatballs into the pan in a single layer, leaving space between them so they brown evenly. Cook for 6–8 minutes, turning occasionally with tongs or a spatula, until all sides are golden brown and the meatballs are cooked through (internal temperature should reach 165°F / 74°C). Adjust the heat as needed to prevent burning.
- Glaze the Meatballs in the Pan: Once the meatballs are fully cooked, reduce the heat to medium-low. Pour the prepared glaze directly into the skillet with the meatballs. Immediately begin tossing and stirring so that each meatball is coated in the sauce. As the glaze heats, the cornstarch activates, causing the sauce to bubble and thicken into a glossy coating. Continue tossing for 2–3 minutes until the glaze clings to the meatballs and they look shiny and sticky. Remove from heat.
- Assemble the Lettuce Wraps: Separate the butter lettuce leaves and wash them gently under cool water. Pat them dry with a clean kitchen towel or paper towels. On a serving platter, arrange the lettuce leaves like little cups. Place a spoonful of the chilled mango slaw into each leaf, then top with 1–2 glazed chicken meatballs. Sprinkle with sesame seeds and chopped cilantro if desired. Serve with lime wedges for a burst of citrus just before eating.
- Serve and Enjoy: These wraps are best enjoyed immediately while the meatballs are warm and the slaw is cool and crisp. Encourage everyone to fold the lettuce around the filling like a taco and take a big bite. The combination of sweet mango, tangy dressing, spicy glaze, and tender chicken makes each bite bright, bold, and refreshing.
Notes
- Store the mango slaw and meatballs separately to maintain freshness and texture.
- The meatballs can be prepared with ground chicken, turkey, or even pork for variation.
- Panko breadcrumbs help bind the meatballs but can be skipped for a gluten-free version.
- For a spicier kick, add extra chili garlic sauce to either the slaw dressing or glaze.
- Assemble the lettuce wraps just before serving to prevent sogginess.
