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Asian Lettuce Wraps with Teriyaki Pineapple Meatballs
Print Recipe
A quick, easy, tasty meal perfect for busy summer evenings!
Course
Main
Cuisine
Asian
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Servings
3
servings
Calories
315
Author
Kim
Ingredients
For the coleslaw:
10
oz
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:
12
oz
Aidells® 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
To make coleslaw; in a medium bowl, combine bag of coleslaw mix, cilantro and green onion.
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.
Set aside and prepare meatballs according to package instructions. I used the microwave and they were fabulous.
To assemble, start with a lettuce leaf, spoon in desired amount of coleslaw and top with 2-3 meatballs.
Add freshly chopped cilantro, a squeeze of lime juice and a drizzle of sriracha sauce (If desired, but definitely recommended!)
Notes
I love these for a party because everyone can add their own amount of toppings.
Nutrition
Calories:
315
kcal
|
Carbohydrates:
19
g
|
Protein:
25
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
109
mg
|
Sodium:
928
mg
|
Potassium:
206
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
200
IU
|
Vitamin C:
36
mg
|
Calcium:
142
mg
|
Iron:
3
mg