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Perfect for summer entertaining, Asian Lettuce Wraps with Teriyaki Pineapple Meatballs come together quick and easy with the most delicious enticing flavors. (gluten free and all natural)
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5 from 3 votes
Asian Lettuce Wraps with Teriyaki Pineapple Meatballs
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
 
A quick, easy, tasty meal perfect for busy summer evenings!
Ingredients
  • For the cole slaw:
  • 1 10 oz. bag coleslaw mix (shredded green cabbage, purple cabbage and carrots or broccoli slaw)
  • 3 tablespoons cilantro chopped
  • 2 green onions finely sliced
  • 1/8 cup rice vinegar
  • 3 tablespoons plain Greek yogurt or mayo
  • 3 tablespoons sweet chili sauce
  • 1/4 teaspoon sea salt or to taste
  • For serving lettuce wraps:
  • 1 12 oz. package AidellsĀ® Meatballs: Teriyaki & Pineapple*
  • Coleslaw see above for recipe
  • Large romaine lettuce leaves for serving or other favorite lettuce variety for wraps or cups
  • Optional for garnish: lime juice fresh cilantro and sriracha sauce
Instructions
  1. To make coleslaw; in a medium bowl, combine bag of coleslaw mix, cilantro and green onion.
  2. To make dressing, whisk together the rice vinegar, Greek yogurt and sweet chili sauce in a small bowl and pour over the coleslaw. Toss to coat.
  3. Set aside and prepare meatballs according to package instructions. I used the microwave and they were fabulous.
  4. To assemble, start with a lettuce leaf, spoon in desired amount of coleslaw and top with 2-3 meatballs.
  5. Add freshly chopped cilantro, a squeeze of lime juice and a drizzle of sriracha sauce (If desired, but definitely recommended!)
Recipe Notes

*My package contained 15 meatballs.

Author: Kim Lee
Course: Main
Cuisine: Asian

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